Queso Fresco Soup
Description
A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes to serve on cold winter days.
Ingredients
•
2 tablespoons vegetable oil
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3/4 pound potatoes, diced
•
3/4 cup chopped onions
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1 medium tomato, diced
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2 canned roasted Hatch green chile peppers, diced
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1/2 teaspoon salt, or to taste
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2 cups chicken broth
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1/2 cup heavy whipping cream
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1/2 cup milk
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6 ounces crumbled queso fresco
Directions
1
Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
2
Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.