Get ready to transport your taste buds to the heart of Mexico with this irresistible Caldo de Papa y Queso (Potato and Cheese Soup)! Imagine a steaming bowl of creamy, cheesy goodness packed with tender potatoes and aromatic flavors that will make your mouth water instantly. This simple yet incredibly satisfying recipe is perfect for chilly days, family gatherings, or when you're craving a taste of authentic Mexican comfort food that takes less than an hour to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cheese, shredded (e.g., Chihuahua or Oaxaca)
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by peeling and chopping potatoes into medium-sized cubes, finely chopping the onion, and mincing the garlic cloves.
- Heat a large pot over medium heat and add a small amount of oil to prevent sticking. Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour the vegetable broth into the pot and carefully add the diced potatoes. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer.
- Allow the potatoes to cook until they are tender and can be easily pierced with a fork, which typically takes about 15-20 minutes.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed during the cooking process.
- Once potatoes are fully cooked, remove the pot from heat and gradually stir in the shredded cheese until it melts completely and creates a creamy consistency.
- Ladle the soup into serving bowls and garnish with fresh chopped parsley for added color and flavor.
- Serve hot immediately, accompanied by warm bread or tortillas if desired.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Don't rush the sautéing: Take your time caramelizing onions and garlic to build deep flavor foundations.
- Cheese matters: Use authentic Mexican cheeses like Chihuahua or Oaxaca for the most authentic taste, but mozzarella works well too.
- Control your simmer: Keep the heat low and steady to prevent potatoes from breaking down completely.
- For extra richness, add a splash of cream when stirring in the cheese.
- Fresh herbs make a difference - don't skip the parsley garnish!
- Serve immediately for the best texture and maximum cheesy goodness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
