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!
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
To make this delicious soup ahead of time, allow for it to cool down completely at room temperature, then transfer it to an air-tight container and store it in the fridge for up to 3 days.
The soup also freezes well! You can store this caldo de queso in the freezer for up to 3 months.
Traditionally, a cheese from the Sonora area in Mexico is used for this dish. However, this type of cheese is not widely available outside of Northern Mexico. The soup is therefore often made with 'queso fresco' or 'queso panela'. I have used the Violife Greek-style block in this recipe, as it adds the perfect flavor whilst holding the shape.
Keyword caldo de queso, cheese and potato soup, cheese potato soup, cheese soup, red pepper and sweet potato soup, sweet potato soup, vegan cheese soup