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Dinner for 6

Potato Cheese Soup

This Mexican potato soup combines roasted peppers, tomatoes, broth, milk, and queso fresco in one warm, savory pot.

$2.49per serving $$
45 minstart to table
6servings

MexicanBudgetFamilyAppetizersLunchesDinnersSnacksCold-weather comfortWinter

Ingredients

  • 4 anaheim or poblano peppers
  • 2 tbsp olive oil
  • 1 white onion
  • 1 lb potatoes
  • 6 cups low-sodium chicken broth
  • 1/2 lb roma tomatoes
  • 1/2 cup low-fat milk
  • 1 lb queso fresco cheese
  • crushed red pepper flakes (optional)

Steps

  1. Broil the peppers on a baking sheet at 500 F for 10 minutes, turning once.
  2. Heat the oil in a 5-quart pot and cook the chopped onion for 5 minutes.
  3. Add the potatoes, broth, tomatoes, salt, pepper, and pepper flakes, then simmer for 20 minutes.
  4. Peel and chop the roasted peppers, then simmer them with the milk for 5 minutes.
  5. Remove the pot from the heat and stir in the queso fresco until warmed through.

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