Caldo de Papa, or creamy potato soup, is a comforting and flavorful Mexican staple that's perfect for a chilly evening or any time you crave a warm, satisfying meal. This hearty soup boasts a rich, creamy texture achieved without the use of heavy cream, relying instead on the potatoes themselves and a few simple pantry staples. The subtle spice notes and the deeply satisfying broth create a dish that's both simple and sophisticated, perfect for weeknight dinners or special occasions. Forget complicated recipes and lengthy prep times – this version is surprisingly quick and easy to make.
This easy Caldo de Papa recipe offers a delicious twist on a classic, highlighting the natural flavors of the potatoes while incorporating vibrant spices and fresh herbs. The result is a bowl of pure comfort food that will quickly become a family favorite. Ready to create this comforting masterpiece? Let's dive into the step-by-step process to make your own creamy, flavorful Caldo de Papa.
Tools Needed
- Oven
- Bowl
- Knife
- Cutting board
- Pot or Large Saucepan
- Foil
Ingredients
- Medium Potatoes: 5
- Anaheim Peppers: 6
- Roma Tomatoes: 4
- Yellow Onion: 1/2
- Queso Panela or Queso Fresco: 10 ounces
- Media Crema: 1 1/2 cups
- Cloves: 2
- Cilantro: 1 small bunch
- Chicken Bouillon
- Salt
- Black Pepper
- Oregano: 1/2 teaspoon (optional)
- Oil: 3 tablespoons
Step-by-Step Instructions
Step 1. Roast and Prep Vegetables
- Roast Anaheim peppers on medium-high heat until fully roasted. Transfer to a bowl, cover with foil, and let them sweat for 15 minutes (0:36).
- peel the skin, remove seeds and stems (0:54). Cut into small strips (0:83).
- Chop the onion and tomatoes (0:59).
- Peel and cut the potatoes into bite-sized pieces. Place in a bowl with water (1:52).
- Cut the queso panela into small pieces (1:81).
Step 2. Sauté and Simmer the Soup
- Heat oil in a pot over medium heat (1:96). Add chopped onion and minced garlic, saute for 2 minutes (2:08).
- Add tomatoes and Anaheim peppers, saute for 1 minute (2:18).
- Add potatoes, chicken bouillon, salt, pepper, and oregano (optional) (2:36). Mix and cook for 5 minutes (2:69).
- Add 4 cups of water (adjust to desired consistency) and bring to a simmer (2:77).
- Add cilantro tied with twine (3:49). Reduce heat to low, cover, and cook for 15 minutes (3:57).
Step 3. Add Cheese and Finish
- Remove cilantro. Add cheese, mix, and cook for 5 minutes (3:71).
- Check potatoes for doneness. Turn off heat and serve with crackers or tortillas (3:97).
Read more: Best Mexican Chicken Soup (Caldo de Pollo) Recipe
Tips
- Adjust the amount of chicken bouillon and seasonings to your preference (2:47).
- Media crema can be omitted; water or chicken broth can be used instead (3:14).
Nutrition
- Calories: 670
- Fat: 38g
- Carbs: 70g
- Protein: 20g
FAQs
1. Can I use other types of potatoes besides russet?
Yes! Yukon gold or red potatoes work well too. Just keep in mind that different potatoes will have slightly different textures.
2. How can I make this soup spicier?
Add a pinch or two of your favorite chili powder or a diced jalapeño to the soup while it simmers. You can also add a dash of your favorite hot sauce at the end.
This simple yet flavorful Caldo de Papa recipe is a testament to the magic of fresh ingredients and straightforward techniques. Enjoy the comforting warmth and rich taste of this Mexican classic, perfect for any occasion. So gather your ingredients and get cooking – your taste buds will thank you!