Side dish - Caldo de papa con queso recipes

Author: Myriam Ruhland

It's hearty and warming and made with potatoes, cheese, poblano chilies and tomatoes. Soft potatoes swimming in a glorious milky stock and flavorful seasoning.

Caldo De Queso Con Papas (Cheese & potato Soup)
Caldo de Papa Con Queso
Caldo de Queso (Mexican Cheese and Potato Soup)
Caldo de papas con queso
How to make caldo de queso con papas?
What is caldo de queso?
What is Caldillo de papa?
What kind of peppers do you use for caldo de papa?

Caldo De Queso Con Papas (Cheese & potato Soup)

This dreamy and creamy Caldo De Queso Con Papas is utterly divine! Soft potatoes swimming in a glorious milky stock and flavorful seasoning. Easy to make and totally delicious.
Provided by: Ana Frias
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 14

Ingredients:

3 Roasted Anaheim peppers (aka california peppers)
2 tablespoons avocado, grapeseed or canola oil
1/2 small onion (Sliced)
2 garlic cloves (peeled & finely chopped )
3 Roma tomatoes (cut in small chunks)
3 white Yukon potatoes (cut into 1 inch chunks)
1/2 teaspoon Kosher salt (Add more to taste)
1/2 teaspoon black pepper
1/8 teaspoon oregano
6 cups water (warm)
1 teaspoon chicken bullion powder (or 1 cube)
a small bunch of cilantro (Tied up so that it's easy to remove later (see the notes section))
1 cup 2% milk (warm)
12 oz queso fresco or queso panela (cut into 1 inch chunks )

Nutrition:

How to cook:

Heat 2 tablespoons of the oil in a medium or large pot. Add the onions and saute over medium heat about 4 to 5 minutes.
Add the garlic and cook for 1 minute.
Add the tomato and cook for 4 minutes or until they're soft.
Add the potatoes and salt, pepper and oregano. Mix well and cook for 3 minutes.
Add the water, chicken bullion and cilantro. Cover the pot with a lid and cook until the potatoes are cooked through. About 25 to 30 minutes.
When the potatoes are ready, add the chile strips and cook for 3 minutes. Add the warm milk (see the notes section #1) and the cheese.
Cook for about 5 minutes and remove the bunch of cilantro (see the notes section #2). Taste for salt & pepper to see if it needs more.
Serve warm and enjoy!

Notes: Caldo De Papas Con Queso, When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

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caldo de papa con queso queso mexican cheese and potato soup caldo de queso con papas cheese caldo de queso mexican cheese and potato soup caldo de papas con queso

How to make Mexican Caldo Queso con papas

Caldo De Queso ! A must make easy comfort soup recipe. Popular in the Sonora region of Mexico. I know you cheese fans will love this one as much …

CALDO DE QUESO CON PAPAS y RAJAS! MEXICAN

This soup is absolutely delicious! it is a soup that is smooth and hearty, I make it throughout the year and it's a very easy recipe too, it is sure to …

Caldo de Papa Con Queso

This easy potato soup comes together fairly quickly. Add in your favorite vegetables and cheese!
Provided by: Sonia
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 16

Ingredients:

2 tablespoons of oil
1/2 cup onion (diced)
2 cloves of garlic (minced)
Salt and pepper (to taste)
2 pounds potatoes, white or yellow (peeled, washed and slice into 1 inch chunks )
2 tablespoons of butter
2 large roma tomato (diced)
2 roasted poblanos (diced)
1 cup corn
4 cups chicken or vegetable broth
2 cups milk
1 teaspoon parsley (chopped fine)
12 ounces queso fresco or panela (cubed)
Avocado
cilantro
Hot Sauce

How to cook:

Directions
Heat 2 tablespoons of oil in a large pot to medium heat. Add the onion and garlic.. Season lightly with salt and pepper. Saute for 3 minutes. On the back burner, combine the broth and milk in a sauce pan and heat on low.
To the pot of onions and garlic, add the potatoes and butter. Add a pinch of salt and saute for 5 minutes. Add in the tomatoes, poblano and corn and saute for a 3-5 minutes.
Mix in the warm broth and milk from sauce pan.. Bring up to a light simmer and cook until potatoes corn are cooked all the way through. Taste for salt. Mix in the parsley.
To serve, add some queso fresco or panela to the bottom of the bowl. Ladle in some hot soup. Garnish with cilantro and avocado. Yields 6 hearty servings.

Notes: Caldo Con Queso Soup Recipe, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.

Caldo de Queso (Mexican Cheese and Potato Soup)

This Caldo de queso is inspired by the classic North Mexican dish! It's hearty and warming and made with potatoes, cheese, poblano chilies and tomatoes. This tasty soup is ready in 30 minutes or less and a great dish to make for dinner or as a starer!
Provided by: romylondonuk
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 13

Ingredients:

1 tbsp olive oil (15 ml)
1/2 yellow onion, diced (75g, 1/2 cup)
1/2 tsp salt
2 tsp garlic (grated)
7 oz tomatoes, diced (200 g)
14 oz potatoes (400 g)
1 tbsp cream cheese (15 g) (dairy-free)
3 cups vegetable stock (750 ml)
1-2 poblano peppers, roasted, peeled & deseeded
1 tsp oregano
black pepper to taste
1/2 cup greek-style cheese block, cubed (125 g) (e.g. Violife)
a handful cilantro (to garnish)

How to cook:

If you are using tinned poblano peppers, drain and deseed them, then cut them into thin strips and set aside. For fresh poblano peppers, drizzle them in a little oil and roast them in the oven or over an open flame until lightly blackened. Peel the skin, remove the seeds and cut into slices, then set them aside.
For the soup, heat the oil in a large saucepan over medium heat, then add the onions and salt. Cook for 4-5 minutes or until soft, then add the grated garlic. Stir to combine and after 1 minute, add the chopped tomato, vegetable stock, and potatoes.
Cover with a lid and cook for 20 minutes, or until the potatoes are tender.
Once the time elapses, stir in the cream cheese, and add the roasted chilies and oregano. Simmer for 5 more minutes, then remove from the stove and season to taste with salt and pepper.
Place the cheese cubes onto your serving bowl and cover them in the soup to serve. Sprinkle with black pepper and fresh cilantro and serve immediately.

Notes: Caldo de Queso y Papa, 14 oz. queso fresco or queso panela. ¾ -1 teaspoon kosher salt or to taste. 1. Remove cheese from the refrigerator, cut into 1-inch or slightly smaller …

Caldo de papas con queso

A traditional mexican potato and cheese soup.
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 6

Ingredients:

3 large baking potatoes, scrubbed and chopped(you can peel them if you want)
3-4 tomatos chopped (or a big can can of whole tomatos will work)
10oz of Queso cotija seco.chopped into pieces
8 cups water
1 tbl powdered chicken bouillon
1/2 onion chopped

Nutrition:

How to cook:

Makes 8 servings of about 1 cup each
Heat oil in bottom of pot. Add onion and press the garlic cloves. Sautee for a bit until the onion gets soft.
Add chopped potatoes and 6 cups of the water. Take the rest of the water and put in blender with the tomatoes, a bit of salt and the chicken boullion and blend for about 30 seconds. Add this mixture to the pot of potatos and water.
Boil potatos on medium heat until cooked (about 30 minutes) do not stir too much or the potatos will mash.
Right before serving add the cheese. If desired the amount of cheese can be altered to suit taste (less cheese will lower calories also!) You can also add some Cholula hot sauce or Valentina hot sauce to give it a bit of a spicy flavor.
This soup tastes great with a couple of warmed corn tortillas on the side!
Number of Servings: 8
Recipe submitted by SparkPeople user AMONTOYA22.

Notes: Caldo de Queso (Cheese and Potato Soup), Step 2: Base for the soup & simmering. Heat the oil in the large saucepan over medium heat, then add the onion and salt. Cook for 4-5 minutes or until softened. …