CALDO DE QUESO (MEXICAN CHEESE AND POTATO SOUP)
Caldo de Queso is a delicious potato and cheese soup typical from the state of Sonora, in Mexico. A warm and comforting dish, perfect for a quick weeknight meal
Provided by Maricruz
Categories soups
Time 58m
Number Of Ingredients 11
Steps:
- Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove's fire or on a comal or pan).
- Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
- Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
- Add the garlic and sauté for a minute stirring constantly to release its aroma.
- Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you'll have a thick sauce.
- Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
- Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
- Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
- Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving
POTATO AND TOMATO SOUP
A very good potato soup. I stumbled across this when I was looking through a cookbook that I had received for free.
Provided by Miss Diggy
Categories Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a large saucepan until crisp.
- Then add onions and garlic cooking for 5 more minutes.
- Add the rest of the ingredients except for cheese and bring to a boil.
- Reduce heat and simmer for 25 minutes and once done, remove bay leaves.
- Garnish with cheese.
Nutrition Facts : Calories 234.8, Fat 8.5, SaturatedFat 2.8, Cholesterol 12.3, Sodium 595.4, Carbohydrate 35.5, Fiber 4.7, Sugar 8.7, Protein 5.8
TOMATO POTATO CHEDDAR SOUP
This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.
Provided by MsSally
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
- Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
- Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
- Remove bay leaves and enjoy.
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