Cheese and Potato Soup Recipe
Cheese and potato soup is a very common preparation in some areas of Mexico in cold weather, especially in the state of Sonora. This soup is quite easy to prepare and you can adapt it to your country. Another advantage of this dish is that it is very quick to make, so we encourage you to bring the Sonoran flavor to your table and experiment with this recipe for Sonora-style cheese and potato soup.
One of the main tips to know how to make cheese and potato soup is that the cheese is fresh, but with a good flavor and not too salty. For the rest, you just have to follow the steps that we indicate below and you will have it ready in less than an hour.
Ingredients to make Cheese and Potato Soup:
- 4 large potatoes
- 2 medium tomatoes
- 1 onion
- 2 cloves of garlic
- 2 large green chili peppers
- 1 tablespoon dehydrated chicken soup
- 1 cup of milk (240 milliliters)
- 200 grams of fresh cheese
- Pepper, oregano and salt.
- 1 sprig of coriander
How to make Potato Cheese Soup:
- To start, place the peppers on a griddle to roast them. Make sure they cook evenly on all sides, without burning. For this, you should use medium heat and turn them regularly.
- When they are soft, remove them from the heat and remove the skin, veins and seeds. Cut them into strips and reserve them
- Finely chop the onion and fry in hot oil. After three minutes, add the crushed garlic. Cook for two more minutes.
- After the time, add the chopped tomato and cook for about 10 minutes over low heat so that the ingredients are integrated and the tomato changes color.
- Now, add the potatoes cut into cubes and season with pepper and oregano.
- Add the tablespoon of dehydrated chicken soup and, finally, the water together with the cilantro.
- Cook until the potatoes are soft, then it’s time to add the chili strips. Stir well to release its flavor.
- Lower the heat of the soup to a minimum and add the hot milk to the soup.
- Cut the cheese into cubes and add it to the cooking. Boil it for a few minutes, so that it releases a little salt. Now check the saltiness of the soup and cook for a few more minutes.
- As it is an autumn and winter recipe, it is served very hot to counteract the effects of the cold. You can prepare it for any of the meals of the day.
