Two Cheese Potato Soup
It’s not cold weather; it’s soup weather! This Two Cheese Potato Soup is a traditional soup (or caldo) often made in Hermosillo, Sonora in Mexico. The flavorful, creamy broth melts the Chihuahua® Brand Quesadilla Cheese, and the queso fresco and potatoes help make this a perfect comfort food for an early winter. Warming up is easy and delicious with this Two Cheese Potato Soup!
Ingredients
Directions
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1
Preheat oil in a 4-quart pot over medium-high heat. Add the onion and cook for 1-2 minutes or until translucent, stirring occasionally. Mix in garlic and cook for 30 seconds, then add tomatoes; Let cook, stirring occasionally, for 2 to 3 minutes or until the tomatoes have softened. Mix in the potatoes, add salt, pepper, oregano, stir and cook for 3-4 minutes. Add chicken broth, bay leaf and a couple of sprigs of fresh cilantro. Mix in sour cream and poblano pepper strips. Bring soup to a boil over medium-high heat. Cover pot, reduce heat to low and let soup simmer for 10 minutes or until potatoes are tender. Turn off the heat. Remove cilantro and bay leave before serving.
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2
To serve; ladle soup into bowls. Garnish with cubes of Queso Fresco, Chihuahua® Cheese and cilantro. Enjoy!
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