Cheese Soup with Potato

Mauricio Eggleton
This delicious and practical recipe for cheese soup with potato has a spicy touch that you will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 cup tomato, cut into cubes
  • 2 guajillo chiles, cut into strips
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cups potato, precooked, without skin
  • 1 1/2 cups panela cheese, cut into cubes
  • 1/2 bunches cilantro
  • 1 pinch oregano
  • 4 cups vegetable broth
  • 1 cup milk
Preparation
45 mins
25 mins
Low
  • Pour a little oil into a pot to sauté the onion and garlic until lightly golden.
  • Add the tomato, guajillo chili, precooked potato, season, and cook for 5 minutes.
  • Once the ingredients are well browned, add the vegetable broth, milk, and let it boil for 5 more minutes.
  • Finally, remove the soup from the heat and add the oregano powder, panela cheese cubes, and cilantro.
  • Season the cheese soup with potato with salt and black pepper and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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