Quick & Easy Caldo de Queso (Mexican Potato & Cheese Soup)
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I don’t know about you, but as soon as the weather starts to cool down, even a little bit, my mind turns to soup!
Growing up, my babysitter made soup for us every day. Literally, Every. Single. Day. It was the best! Even my mom recalls coming to pick up my sister and I, and sitting down for her own bowl before we left. And having grown up on the border of Mexico, they were, of course, traditional Mexican soups. Pozole, Sopa de Fideo, and, one of my favorites, Caldo de Queso (which translates into Cheese Soup). Made with diced potatoes, tomatoes, and green chilies, then topped with cheese, this soup is hearty and delicious!
I wish I could say that I learned how to cook these wonderful dishes myself, but sadly, I did not. Thinking back, I can’t recall a single memory of watching my sitter even make the soups. It was like little elves came and did it while we weren’t looking.
One day, long after I’d grown up and moved out on my own, I had a craving for the delicious taste of my youth, specifically Caldo de Queso. Having no idea how that lovely woman made this delicious dish, I decided to just try and figure it out myself. And it doesn’t disappoint (if I do say so myself).
To start, you’ll need: chicken broth, milk, potatoes, carrots, diced tomatoes, diced green chilies, and, of course, cheese!
Peel and dice the potatoes and carrots, then add everything (minus the cheese) to a large pot and bring to a boil. Once boiling, reduce heat and simmer the soup for 20-25 minutes, or until the potatoes are cooked. It’s just that easy!
Then add shredded cheese and allow the cheese to melt to ooey gooey perfection! (I like to put my cheese on the bottom of the bowl, before I ladle in the soup. I think the cheese melts faster and better that way).
Is your mouth watering yet? Try this recipe for yourself!
|Prep Time||10 minutes|
|Cook Time||25 minutes|
- 32 oz chicken broth
- 1/2 cup milk
- 2-3 potatoes
- 2 carrots
- 14.5 oz can diced tomatoes, undrained
- 4 oz can diced green chilies
- shredded cheese
- Peel and dice potatoes and carrots in to bite-sized pieces
- Add potatoes, carrots, tomatoes, chilies, broth, and milk to a large pot and bring to a boil
- Once boiling, reduce heat and simmer for 20-25 minutes, or until potatoes are cooked through
- Ladle into bowls and top with shredded cheese.
- Allow cheese to melt and then enjoy!
What’s your favorite way to warm up when the weather gets cooler?
Jo-Anne Jansen van Rensburg
September 17, 2019 at 11:57 AM
Hi Jenny, I made this tonight and it was super good. My new favourite. Thank you Jenny’s sitter from way back! We don’t do strong food but I had some fermented chilli on hand and that just put an amazing finish on it. Just lovely. I happened onto your site looking for pinata fillers, loved your reno’s on your bathroom and walked away with supper. Haha. Keep well.
September 25, 2019 at 2:17 PM
Yay! I’m so glad you found your way here (and found dinner)! I bet my husband would love it with some chili! I’ll have to suggest that to him. Thanks!
December 8, 2019 at 12:14 PM
I was searching Pinterest for a caldo de queso recipe, and most of what I found was in Spanish, or too difficult for my novice cooking skills. I saw your “easy” recipe and read the blog. At the end to my surprise was your beautiful face, which I know! I find it so cool that I found this blog from Pinterest! I’m stefanie’s sister, we went to church together. What a great blog, can’t wait to try the soup!
December 14, 2019 at 8:14 AM
Hi Angela! It’s been a long time! It’s so funny that you found me in such a roundabout way. Too cool! I hope you enjoy the soup. It’s one of my favorites!