Welcome to my kitchen! Today, I’m excited to share with you my recipe for Sopa De Queso, a delightful Mexican cheese and potato soup. This comforting soup is filled with rich flavors of muenster cheese, poblano chiles, and fresh cilantro that will warm your heart and soul.
As a chef specializing in both Brazilian and American cuisine, I have come to appreciate the beauty of combining different cultures into a single dish. The Sopa De Queso is one such example where I have combined the best of Mexican and American culinary traditions to create a delicious fusion recipe that will make your taste buds dance.
Whether you’re looking for an easy weeknight dinner, a hearty weekend lunch or serving up comfort food at your holiday gathering, this soup is sure to please everyone around your table. Trust me; this recipe is so simple yet unique that it will become your new go-to soup recipe in no time.
So roll up your sleeves, gather all the ingredients, and let’s get started on creating this comforting bowl of Sopa De Queso that will transport you straight to the vibrant streets of Mexico.
Why You’ll Love This Recipe
Dear foodie friends, I am excited to share this recipe with you because it is the perfect delicious and comforting soup you’ve been wanting to try. I present to you the mouth-watering Sopa de Queso (Cheese Soup with Green Chile and Potato) recipe!
At first glance, you may feel hesitant about trying this recipe because it calls for several ingredients that might seem foreign to you, but trust me, the final product is a bowl of pure heaven. This soup has a creamy texture that comes from the melted Muenster cheese, and a subtle heat from the green chiles that tantalizes your taste buds in every spoonful.
What sets this soup apart from others is its simplicity yet robustness in flavor. The combination of beef and chicken broth gives it a depth of flavor while the potatoes absorb all of the flavors creating a hearty and filling meal. The addition of fresh cilantro and roma tomatoes adds color and freshness to this dish. This soup is not only comforting but also healthy as it is packed with protein, fiber and essential nutrients.
One thing that makes the Sopa de Queso unique is its versatility – it can be served as a starter or entree alongside some tortilla chips or even as a dip for vegetables, making it an excellent addition to your party menu. You can even customize this recipe by adding your favorite toppings such as bacon bits or jalapenos to give it a different twist.
In conclusion, if you are looking for a recipe that satisfies all taste buds and cravings, then Sopa de Queso is definitely worth trying. It’s an easy-to-make crowd-pleaser that will make everyone go back for seconds. So why not get your apron on and give this recipe a try today?
Let’s take a look at the ingredients that make this Sopa De Queso (Cheese Soup With Green Chile and Potato) Recipe so mouth-watering! Gather the following ingredients:
For the Soup
– 1 lb. Red potatoes, peeled and chopped into small cubes
– 4 Garlic cloves, minced
– 2 Poblano chiles, seeded and diced
– 1 can of diced Roma tomatoes
– 4 cups of beef broth or chicken broth (use vegetable broth for vegetarians)
– 1 cup of milk or heavy cream
– Kosher salt to taste
For the Cheese Mix
– 1 cup of Muenster cheese, shredded
– 1 cup of Queso Fresco or Mexican Cheese, crumbled
– ½ cup of butter or margarine with salt
– 1 can of diced green chiles
– Fresh cilantro, coarsely chopped
– Shredded cheese, such as Muenster, Monterrey Jack or Cheddar
With these ingredients in place, we are ready to create an explosion of flavors in our taste buds!
The Recipe How-To
Let’s get cooking! Sopa De Queso is a delicious comforting soup that will warm up your body and soul on a chilly day. Follow these simple steps to create this flavorful dish:
- ½ cup salted butter
- 1 lb red potatoes, peeled and chopped
- 2 garlic cloves, chopped
- 1 poblano chile, seeded and finely chopped
- 2 roma tomatoes, diced
- 2 cups beef broth
- 2 cups chicken broth
- Kosher salt
- Fresh cilantro
- 8 oz Muenster cheese, shredded
- 4 oz queso fresco, crumbled
In a large pot or Dutch oven over medium heat, melt ½ cup of salted butter. Add 1 lb of red potatoes, 2 garlic cloves, and 1 finely chopped poblano chile. Cook for about five minutes or until the potatoes start to soften.
Add 2 diced Roma tomatoes into the pot and cook for an additional two minutes.
Pour in 2 cups of beef broth and 2 cups of chicken broth into the pot. Season generously with kosher salt.
Bring the mixture to a boil, then reduce heat to low and simmer for about fifteen minutes or until the potatoes are soft.
Remove from heat and blend the mixture until completely smooth using an immersion blender or transferring it to a blender in batches.
Return the soup to the pot over medium heat and add in 8 oz of shredded Muenster cheese, stirring constantly until melted.
Serve hot with fresh cilantro and 4 oz of crumbled queso fresco on top.
This recipe can be easily adjusted to your preference by adding in other ingredients such as corn, black beans, or additional spices. Feel free to make it your own!
Substitutions and Variations
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If you’re feeling like mixing up flavors and ingredients, or if you have dietary restrictions, try these substitutions and variations for our delicious Sopa De Queso recipe.
– Instead of Muenster cheese, try using Monterey Jack, Cheddar or even Gouda cheese for a different flavor twist.
– Swap out poblano chiles for Anaheim or jalapeño chiles if you want a bit more heat.
– If you’re vegetarian or vegan, substitute the beef or chicken broth with vegetable broth for a meat-free option.
– For a thicker soup consistency, add more potatoes or use less broth. You can also blend some of the potatoes with a bit of broth to create a creamy base.
– Customize your toppings! Try adding diced avocados, salsa, sour cream, chopped green onions or fresh cilantro on top of your soup.
– Try using different types of potatoes. Red potatoes work great in this recipe, or you could even use sweet potatoes for a unique flavor and texture.
These are just a few suggestions to get creative with our Sopa De Queso recipe. Remember that cooking is an art form and you can always experiment with different ingredients until you find what works best for your tastes!
Serving and Pairing
Picture yourself sitting down at the table after a long day, ready to indulge in a warm and comforting bowl of Sopa De Queso. You’ve got the perfect recipe and now it’s time to think about how to pair this soup to enhance the flavors and make it even more satisfying.
The delicious Cheese Soup With Green Chile and Potato is best served hot, fresh off the stove. I recommend heating up those bowls before serving to keep your soup nice and steamy. Top your soup with some fresh cilantro leaves to bring that extra pop of flavor and freshness.
To balance out the rich flavors of the queso and potatoes, add a side of lightly dressed mixed greens or a crunchy iceberg salad drizzled with a tangy vinaigrette. The crispness of these salads provide a nice contrast with the creaminess of the soup.
If you’re feeling adventurous, try serving your Sopa De Queso with some homemade tortilla chips or some crispy bread. These are great for dipping or soaking up any leftover broth. You can even enhance this pairing by adding some fresh avocado slices or pickled jalapeños.
Finally, when it comes to drinks, opt for something that will complement your cheese potato soup without overpowering it. A crisp white wine or light beer can complement the cheesy flavors without being too heavy on the palate. If you want something non-alcoholic, try a refreshing limeade or lemonade.
By pairing your Sopa De Queso with the right sides and drinks, you can have a well-rounded meal that satisfies both taste buds and tummy!
Make-Ahead, Storing and Reheating
It’s always great to be able to prepare meals in advance or save leftovers for later. Luckily, with sopa de queso, you have a few options!
If you’re making this recipe ahead of time, simply follow the instructions as usual and let it cool down completely before storing it in an airtight container in the refrigerator. It’ll keep well for up to three days. When you’re ready to serve it, reheat it over low heat on your stovetop, stirring occasionally until it’s heated through. Don’t forget to taste and adjust the seasoning before serving!
Another option is to freeze the soup for later. To do this, let it cool down completely before transferring it into a freezer-safe container. Label and date the container before freezing it for up to three months. When you’re ready to eat it, thaw overnight in your fridge and then reheat it gently on your stovetop over low heat.
Speaking of reheating, avoid microwaving as much as possible since cheese tends to separate when reheated this way. Instead, warm up the soup slowly by adding a splash of hot water or broth while you heat it on the stove or simply reheat using the oven.
Whether you’re looking for a cozy meal that can be made ahead or you have leftovers from dinner that you’d like to enjoy again the next day, sopa de queso will always be there for you!
Tips for Perfect Results
Are you ready to take your sopa de queso game to the next level? Here are a few tips to help you create the perfect batch of this deliciously comforting soup.
First, be sure to use high-quality ingredients. Fresh cilantro, muenster cheese, and poblano chiles all make a big difference in the flavor of this soup. Don’t skimp on the kosher salt either – it helps bring out the flavors of all the other ingredients.
When it comes to broth, you have options. Beef broth adds a rich, meaty flavor while chicken broth is lighter and more subtle. If you’re feeling adventurous, try using both for a more complex flavor profile.
To ensure your potatoes are cooked through while still holding their shape, cut them into 1/2 inch cubes and add them to the soup after it has simmered for about 10 minutes. This will give them plenty of time to cook through without getting mushy.
For added depth of flavor, roast your garlic and tomatoes before adding them to the soup. Just toss them with a bit of olive oil and roast at 425°F for 20-25 minutes until they are soft and slightly charred.
If you’re looking for a spicier version of sopa de queso, don’t be afraid to experiment with different types of green chiles. Hatch chiles or jalapenos can add extra heat and flavor. Remember that heat levels can vary from pepper to pepper, so taste as you go and adjust accordingly.
Finally, for a truly authentic taste, crumble some queso fresco on top of each bowl before serving. This fresh Mexican cheese adds a tangy saltiness that pairs perfectly with the creamy soup.
With these tips in mind, you’ll be well on your way to creating a delicious batch of sopa de queso that will warm you up from the inside out. Buen provecho!
In conclusion, this Sopa de Queso recipe is a delicious and comforting soup that is perfect for any occasion. With its blend of muenster cheese, poblano chiles, and fresh cilantro, this soup is sure to become a household favorite.
Not only is this recipe easy to follow but it is also very customizable, making it perfect for any taste or preference. Whether you choose to use chicken broth or beef broth, roma tomatoes or red potatoes, this soup will still come out delicious every time.
So why not take a chance on this Mexican-inspired potato cheese soup and experience the amazing flavors of queso caldo de in the comfort of your own home? Trust me, your taste buds won’t be disappointed!
Sopa De Queso (Cheese Soup With Green Chile and Potato) Recipe
- 1 tablespoon salted butter
- 1/2 white onion, finely diced
- 2 garlic cloves, minced
- 3 roma tomatoes, finely chopped
- 1 lb red potatoes or 1 lb white rose potato
- 6 cups beef broth or 6 cups chicken broth
- 1 teaspoon kosher salt
- 3 poblano chiles, roasted, seeded, and diced
- 10 ounces muenster cheese, grated (or Chihuahua cheese)
- chopped fresh cilantro
- Heat the butter in a skillet over medium heat.
- Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
- Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
- Transfer to a 5-quart slow cooker.
- Peel the potatoes and cut into neat 1/2-inch cubes.
- You should have about 4 cups.
- Add to the slow cooker along with the broth and salt.
- Cover and cook on low for 6 hours.
- Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
- Continue cooking on low for 30 minutes more.
- To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.
Add Your Own Notes
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.