Sonoran Potato and Cheese Soup

Instructions

1. 1

   Wash 500 g potatoes and peel them, then cut into 1 cm cubes. Finely chop 150 g white onion and dice 300 g tomatoes into small pieces. Keep 2 fresh poblano peppers (150 g) whole for charring, and prepare a large soup pot and a gas flame or oven broiler.

2. 2

   Roast the poblano peppers directly over a medium-high gas flame or under the oven broiler for 8 minutes, turning with tongs until the skin is blistered and charred all over. Place the peppers in a bowl, cover with a lid for 5 minutes to steam, then peel off the skin, remove seeds, and chop into 1 cm pieces.

3. 3

   Heat 15 ml vegetable oil in the large pot over medium heat for 1 minute. Add the chopped white onion and sauté with a wooden spoon for 4 minutes until soft and translucent. Stir in the diced tomatoes and cook for 3 minutes until softened and juicy. If the mixture starts to stick, turn the heat down slightly.

4. 4

   Pour 1000 ml hot vegetable broth into the pot and stir in the cubed potatoes. Bring to a boil over high heat, then reduce heat to medium-low and cover partially with a lid. Simmer gently for 12 minutes until the potatoes are tender when pierced with a fork. Keep an eye on the liquid level so it stays simmering steadily.

5. 5

   Add the diced roasted poblanos to the pot and stir well for 2 minutes over medium heat to allow the flavors to combine. Lower the heat to low and pour in 100 ml room temperature heavy cream while stirring continuously with a spoon. Warm gently for 2 minutes without boiling so the cream does not split or curdle.

6. 6

   Take the pot off the heat. Add 200 g diced fresh cheese (queso fresco or panela) to the soup and cover with the lid for 3 minutes so the cheese warms and softens slightly without completely melting. Ladle the hot soup into deep bowls with cheese cubes visible on top and serve immediately.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min