Delicious & Easy
Caldo de Queso y Papas
Recipe submitted by Cassandra Smith for Cook the Cover
Tested by Emily Abrams
"This cheese and potato soup recipe comes from Sonora, Mexico, and was passed down from my great-grandmother. A comfort food for the soul, this soup is a great combination of savory and fresh ingredients and is truly unlike any soup I’ve ever tried in the States."
Recipe submissions from Cook the Cover are tested and published as prepared by guest chefs.
Ingredients for Cook the Cover 2024 proudly sponsored by Jimbo's.
Hero image: Becka Vance for Edible San Diego.
Originally published in issue 75.
Ingredients for
Caldo de Queso y Papas
SERVES 8–12
3 Anaheim peppers
2 tablespoons avocado oil (or vegetable oil or olive oil)
6 potatoes, peeled and diced
1 large white onion, diced
8 cloves garlic, minced
8 cups chicken stock*
1 teaspoon dried oregano
2 cups heavy cream (or 2 cans Media Crema)
2 cups tomato sauce
1 cup chopped cilantro, divided
2 pounds queso fresco cremoso, cubed into bite-size pieces
Salt and pepper to taste
Tortillas, mayo, and salsa cocida, for serving
*Or substitute with 8 cups water with 8 chicken bouillon cubes
Instructions for
Caldo de Queso y Papas
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.
