Sonora-Style Cheese Potato Soup
Brenda Villagomez
Easy and delicious, this cheese potato soup is what comforting food dreams are made of! Ideal for cold days, this classic recipe from the Mexican state of Sonora is also known as sopa de queso or caldo de queso y papa sonorense. Prepared with California chile strips and queso fresco, this delicious cheese potato soup will warm you up during winter.
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Ingredients
6
Portions
  • 2 tablespoons vegetable oil
  • 1/2 cups onion, cut into thin strips
  • 1 tablespoon garlic, finely chopped
  • 2 cups tomato, cut into cubes
  • 2 potatoes, peeled, cut into cubes
  • some water
  • 1/4 bunches cilantro, leaves
  • 1 tablespoon oregano
  • 1 1/2 cups California chile strips, or Anaheim chile
  • 1 cup milk
  • salt
  • pepper
  • 1 cup queso fresco, or panela, cut into cubes
Preparation
40 mins
30 mins
Easy
  • Heat vegetable oil in a saucepan. Add onion and garlic and fry over medium heat until translucent. Add tomato, lower heat, and cook until it falls apart, stirring constantly.
  • Add potato cubes and cover with plenty of water. Raise heat and once it comes to a boil, add cilantro and oregano. Cook for 15 minutes.
  • Add California chile strips and milk. Season with salt and pepper. Cook for 8 more minutes and add queso fresco cubes. Serve Sonora-style cheese potato soup hot.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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