Instructions

• Preheat oven to 450° and roast Anaheim peppers, flipping occasionally, for 20 to 25 minutes or until the outside is charred and blistered. This helps with removal of the skins and adds a nice smoky flavor. Once charred, set aside in a bowl, cover with a lid or plate, and allow to steam for 10 minutes. Once cool, peel the skins and remove the stems and seeds under running water; roughly dice the peeled peppers and set aside.
• Heat a couple of tablespoons of avocado oil in a large skillet over medium heat. Add the peeled potatoes to the skillet and cook halfway through, then remove from the pan and set aside.
• Add half of the onion, half of the garlic, and half of the roasted and diced Anaheim peppers to a large pot. Cook until the vegetables are softened and fragrant, then add the par-cooked potatoes. Pour the stock into the pot, adding enough liquid until the potatoes are fully covered, and season with the dried oregano.
• Bring to a boil, stir in one cup of the tomato sauce, and cook until the potatoes are tender and cooked through but still intact.
• Meanwhile, in a blender, combine the remaining onion, garlic, diced Anaheim peppers, one cup of cream, one cup of tomato sauce, and 1⁄4 cup of chopped cilantro. Blend until smooth.
• Pour the blended soup base into the pot with the cooked potatoes. Stir well to combine and simmer the soup for a few more minutes to meld the flavors together. Season with salt and pepper to taste.
• Add the remaining cilantro, cream, and cubed queso fresco cremoso and stir to combine.
• Serve this Sonoran potato and cheese soup hot and enjoy with a fresh corn tortilla with some mayonesa (Mexican-style mayonnaise), and, for a bit of heat, grandma’s homemade salsa cocida.