Mexican Cheese and Potato Soup Recipe

For the Caldo:

• 2 lbs Yukon gold or russet potatoes, peeled and cut into 1-inch chunks
• 4 Anaheim chiles, charred, peeled, seeded, and sliced into strips
• ½ white onion, cut into large chunks
• 4 garlic cloves, peeled and left whole
• 2 Roma tomatoes, cut into large chunks
• ½ cup milk
• 4½ cups chicken broth, divided
• 3 tbsp neutral oil (divided)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt, to taste
• ½ tsp black pepper
• ½ tsp dried oregano

For the Cheese:

• 12 oz panela cheese, cut into large cubes

For Serving:

• Warm corn tortillas
• Fresh cilantro
• Lime wedges

• Char the Anaheim chiles directly over a gas burner or under a hot broiler, turning frequently until the skins are deeply blistered and blackened. Transfer them to a bowl and cover tightly with plastic wrap or a lid for about 10 minutes to steam—this makes peeling easier. Once cool enough to handle, peel off the skins, remove the seeds and stems, and slice into strips. Set aside.
• In a large pot, heat 1½ tablespoons of neutral oil over medium-high heat. Add the onion chunks, whole garlic cloves, and tomato pieces. Fry, stirring occasionally, for 6–8 minutes until everything is softened and slightly caramelized. This builds flavor in the broth. Remove the mixture and transfer it to a blender.
• Add 1 cup of the chicken broth to the blender with the fried vegetables and blend on high until completely smooth. Taste and adjust seasoning if needed. Reserve this blended tomato broth.
• Return the pot to the stove and heat the remaining 1½ tablespoons of oil over medium-high heat. Add the potato chunks and fry, stirring occasionally, for 4–5 minutes until the edges are lightly golden—this step adds texture and flavor to the potatoes.
• Pour the blended tomato broth over the fried potatoes, scraping any browned bits from the bottom of the pot. Stir to combine. Add the remaining 2½ cups of chicken broth (for a total of 4½ cups used) and bring the soup to a gentle simmer. Cover and cook for 12–15 minutes, or until the potatoes are tender all the way through.
• Reduce the heat to the lowest setting. Slowly pour in the milk while stirring gently—avoid boiling after adding milk to keep the broth smooth and prevent curdling. Add the charred chile strips and dried oregano, then season with garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed.
• Gently nestle the panela cheese cubes into the hot broth and leave them undisturbed for 2–3 minutes so they warm and soften without disintegrating. The cheese should become tender and slightly creamy while holding recognizable chunks.
• Ladle the caldo into deep bowls, ensuring each serving receives generous pieces of panela and plenty of chile strips. Serve immediately with warm corn tortillas, a sprinkle of fresh cilantro, and lime wedges for squeezing at the table.

• Keep the heat very low after adding the milk. Boiling will cause the milk to curdle and break the smooth texture of the broth.
• Cut the panela into large cubes so the pieces hold their shape in the hot broth; smaller pieces can break apart and dissolve before serving.
• Char the chiles until they are thoroughly blackened—the deeper the char, the more smoky flavor they contribute to the soup.
• If you prefer a spicier finish, reserve one chile and finely chop part of it to stir in at the end; otherwise, keep the strips mild for background smoke.
• Leftovers keep well refrigerated for 2–3 days. Reheat gently over low heat to avoid curdling the milk.