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Caldo de Queso (Potato-Cheese Soup)

Serves: 5
Total Calories: 564

Ingredients

6 large potatoes, peeled, cubed
1 medium to large onion, chopped
1 large clove garlic, chopped
1 tablespoon olive oil
1/2 quart chicken broth and 1/2 quart milk, or 1/2 quart of milk, 1/2 quart of water, and 2 chicken bouillon cubes
3 - 4 fresh green chilies, peeled, seeded, and chopped (enough for 3/4 cup), or 1 (6-ounce) can chopped chiles
1/2 pound shredded Cheddar cheese
cilantro for garnish (optional)

Directions:

Sauté potatoes, onion, and garlic in oil in a large soup pot. Cover ingredients with liquid, and simmer until tender, about 30 minutes. Toward end of the cooking time, add chiles. When serving, add a handful of cheese (to taste) to each bowl.

Note: Cheese may be added to the soup before serving; let it melt in the soup, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 564
Calories from Fat: 170

This Caldo de Queso (Potato-Cheese Soup) recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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