squeaky cheese & potato soup

Name: Squeaky Cheese & Potato Soup
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 anaheim or poblano chiles; 4 medium white or red potatoes; 2 tablespoon(s) unsalted butter; 1 small onion, chopped; 3 clove(s) garlic, minced; 1 cup(s) canned diced tomatoes, drained; 8 cup(s) chicken broth, preferably homemade; 1 teaspoon(s) dried oregano; 2 cup(s) 2% milk; 3/4 teaspoon(s) kosher salt, to taste; 14 ounce(s) queso fresco or panela cheese

1 Pinch

Lori L (JostLori)

San Diego

Updated on May 1, 2022

Loved this soup growing up. It's originally from the Sonoran region of Mexico, and is different and delicious! My mom made this with Panela cheese, which might be difficult to find outside of Hispanic markets. You can use Queso Fresco instead, but don't use a cheese that melts - it's meant to keep it's shape. Another cheese you can use is Chihuahua, but it tends to melt a bit more. Try serving with a crusty baguette, so you can soak up some of the delicious broth. NOTE: you can use canned whole roasted chiles to cut the effort, but the flavor won't be nearly as good.

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 anaheim or poblano chiles
4 medium white or red potatoes
2 tablespoons unsalted butter
1 small onion, chopped
3 cloves garlic, minced
1 cup canned diced tomatoes, drained
8 cups chicken broth, preferably homemade
1 teaspoon dried oregano
2 cups 2% milk
3/4 teaspoon kosher salt, to taste
14 ounces queso fresco or panela cheese

How To Make squeaky cheese & potato soup

Step 1

Let cheese come to room temperature while preparing soup.

Step 2

Roast the chiles. Place in a paper bag or ziploc to sweat them, then peel them while still fairly hot. Scrape the seeds off and discard. Do NOT rinse the chiles. Cut the chiles into bite sized squares (1 inch or smaller). Sett aside.
Step 3

Peel the potatoes and dice them into squares about 3/4 inch. Try to keep the size consistent.
Step 4

In a Dutch oven or soup pot, melt the butter. Saute the onion and garlic, stirring until the onion is tender but not browned. Add the diced potatoes, tomatoes, and saute for another 4-5 minutes.
Step 5

Add the broth. Bring to a boil, then gently simmer for about 10 minutes or until the potatoes are soft but not falling apart.
Step 6

Add the chiles, oregano, and milk. Add salt to taste. Bring back to a boil then turn the heat off. Cover the pan. Let sit for 15 minutes.
Step 7

Meanwhile, cut the cheese into cubes about the same size as the potatoes, about 3/4 inch square.
Step 8

To serve, place some of the cheese squares in each serving bowl. Ladle the soup into the bowls. The cheese will feel "squeaky" when you bite into it! And it shouldn't melt.
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