A popular soup in Mexican kitchens Caldillo de Papa is comfort food in it's simplest form, and it's been one of my favorite soups since childhood. My grandpa used to make this soup on rainy days when he wanted something comforting to warm him up, while my grandmother usually made this soup at the end of the month when money was tight and the cupboards were getting bare. Whether you're looking for something simple and delicious, or something budget-friendly this soup is for you. Made with bite-size pieces of potato and queso fresco in a light tomato broth seasoned with bacon, onion, garlic, serrano chile, and fresh cilantro this classic Mexican soup is sure to become a family favorite.
Caldillo de Papa
(Mexican Potato Soup w/ Queso Fresco)
- 1 tablespoon vegetable oil
- 4 slices bacon, cut in 1-inch pieces
- 1/2 medium onion, chopped
- 1 serrano chile, seeded and chopped
- 1 clove garlic, minced
- 3 medium tomatoes, chopped
- 6 cups potatoes, peeled and chopped
- 6 cups water
- 2 cups chicken broth
- Fresh cilantro
- Queso fresco or panela cheese, cut in bite-size cubes
Heat the vegetable oil in a Dutch oven or 4-quart pot over medium-high heat. Fry the bacon in the oil, stirring constantly, until crisp. Add the chopped onion and serrano chile; let cook, stirring occasionally for 2 to 3 minutes. Stir in the minced garlic and chopped tomatoes; let cook, stirring occasionally, for 3 to 5 minutes or until the tomatoes have softened. Add the potatoes, water, chicken broth, and a couple of sprigs of fresh cilantro; season with salt. Cover Dutch oven and bring soup to a boil over medium-high heat. Reduce heat to low and let soup simmer for 15 to 20 minutes until potatoes are tender. Remove from heat.
To serve ladle soup into bowls. Garnish with cubes of queso fresco or panela cheese. Serve with Classic Quesadillas or your favorite sandwich. Enjoy!
Receta en español