Caldo de Queso: An Ultimate Guide Recipe: A Flavorful Potato and Cheese Soup

Indulge in the exquisite flavors of Caldo de Queso, a delicious and comforting potato and cheese soup that originates from the vibrant state of Sonora, Mexico. This warm and nourishing dish is perfect for quick weeknight meals or cozy gatherings. In this comprehensive guide, we will delve into the origins and ingredients of Caldo de Queso, as well as provide a detailed recipe with step-by-step instructions. Get ready to embark on a culinary adventure and savor the irresistible taste of this traditional Mexican soup.

Caldo De Queso

Discovering the Essence of Caldo de Queso

Caldo de Queso, also known by various names such as caldo de papa, caldo de queso y papa, caldo de papas y queso, and caldo de queso estilo Sonora, is a beloved Mexican soup that has gained popularity, particularly in the northern regions of the country. Its roots trace back to the state of Sonora, where it originated as a comforting and soul-warming dish. This delectable soup combines the earthy flavors of potatoes, rich cheese, and vibrant green chilies, all simmered in a tantalizing tomato and onion broth infused with garlic, oregano, and cilantro.

 The Perfect Cheese for Caldo de Queso

Traditionally, Caldo de Queso calls for a specific cheese made in the Sonora countryside, known as queso de rancho sonorants. However, this cheese is not widely available outside of the state. Thankfully, queso fresco or queso panela can be used as excellent substitutes, offering a similar texture and flavor profile. It is important to avoid high-fat cheeses like Gouda or Fontina, as they tend to melt completely, whereas the desired result is a softening of the cheese without losing its shape or disintegrating in the broth are as follows:

  • Paneer (Indian cheese)
  • Primo sale (Italian cheese)
  • Halloumi (Cyprus cheese)
  • Farmer cheese (pressed cottage cheese)

Exploring Chili Varieties for Caldo de Queso

The traditional recipe for Caldo de Queso relies on Anaheim green chilies, also known as California peppers, which are readily found in northern Mexico. However, if these chilies are not easily accessible, you can use any type of green peppers available in your region, such as Italian peppers or Moroccan peppers. These peppers should be roasted, peeled, and cut into strips before being added to the soup, imparting their distinctive flavors and subtle heat.

Caldo de Queso Recipe:

Essential Ingredients and Seasonings Of Caldo de Queso

To prepare a delightful pot of Caldo de Queso, gather the following ingredients:

  • 200 gr (3/4 cup) fresh cheese (cut into cubes)
  • 680 gr (1.5 lb) potatoes (cut into cubes of 2cm/0.8″)
  • Green chilies (Anaheim, California, Poblano, Italian, etc.)
  • 200 gr (1 cup) Tomatoes (diced)
  • 50 gr (2/3 cup) onions (finely sliced)
  • chicken broth or hot water
  • 120 ml (1/2 cup) whole milk
  • 1 garlic clove (finely chopped)
  • 1 tsp oregano
  • 3 tbsp oil (olive oil, canola oil, etc.)
  • salt and pepper

Step-by-step instructions Of Caldo de Queso

Caldo De Queso

  • Wash thoroughly 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.


Caldo De Queso

  • 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

Caldo de Queso Recipe Tips

  • When seasoning the broth, take into account the type of cheese you going to add. If it is a very salty cheese, do not add too much salt to the soup.
  • If you don’t like the onion and tomato pieces in the broth you can blend them together with the garlic and fry this sauce with a little oil.
  • You can finely chop the cilantro and add it when you add the chilies if you prefer.
  • If you want to speed up the prep times for this Mexican potato soup, you can also use a can of roasted poblano peppers, which are easy to find online and at Mexican stores.
  • You can use any kind of potatoes as long as you pay attention to the cooking time because some kinds cook faster than others

Serving Suggestions – Caldo de Queso

  1. Bread Dipping Extravaganza: One of the most enjoyable ways to savor Caldo de Queso is by serving it with crusty bolillo bread. The soft and fluffy interior of the bread perfectly complements the rich flavors of the soup. Tear off a piece of bolillo bread and dip it into the flavorful broth, allowing it to soak up the aromatic goodness.
  2. Warm Homemade Flour Tortillas: For an authentic Sonoran experience, accompany your Caldo de Queso with warm homemade flour tortillas. These soft and pillowy delights provide a delightful vessel for scooping up the soup and enjoying it with every bite. The combination of the tender tortillas and the creamy soup creates a harmonious blend of textures and flavors.
  3. Customize with Toppings: Take your Caldo de Queso to the next level by adding your favorite toppings. Consider garnishing the soup with a sprinkle of fresh cilantro leaves, a squeeze of lime juice for a tangy kick, or a dollop of Mexican crema to enhance its creaminess. You can also add some diced avocado for a creamy and buttery touch.
  4. Pairing with Refreshing Beverages: To complement the richness of Caldo de Queso, consider serving it with a refreshing beverage. Strawberry horchata, with its creamy texture and subtle sweetness, provides a lovely contrast to the savory soup. Another excellent choice is agua fresca de tamarindo, a refreshing tamarind-based drink that balances the flavors and cleanses the palate.
  5. Adjusting Seasonings: Remember that the seasoning of your Caldo de Queso can be tailored to your personal taste. Before serving, taste the soup and adjust the salt and pepper according to your preference. You can also experiment with additional seasonings like a pinch of cayenne pepper for a gentle heat or a sprinkle of Mexican oregano for an herbal note.
  6. Leftovers and Storage: If you happen to have leftovers of this delightful soup, fear not! Caldo de Queso can be stored in the refrigerator for up to four days. Simply transfer the soup to an airtight container and place it in the fridge. When ready to enjoy the leftovers, reheat the soup in a pot on the stove or in a microwave-safe container in the microwave until heated through.

Products I used in preparing Caldo de Queso

Home Stockpot Sauce Pot

Soup Ladle

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