Name: Sonoran-Style Potato, Cheese, and Tomato Soup
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 3 Tbsp. extra-virgin olive oil; 1 medium red onion, finely chopped; 1–2 poblano or Anaheim chiles, seeds removed, thinly sliced; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 3 large garlic cloves, thinly sliced; 1 Tbsp. tomato paste; 1 medium green or yellow summer squash, cut into ½" pieces; 1 lb. Yukon Gold potatoes (3–4 large), scrubbed, cut into ½" pieces; 6 cups chicken broth (not low-sodium); 1 cup cherry tomatoes, halved; ⅓ cup oregano or marjoram leaves; 1½ tsp. red wine vinegar; ½ cup whole milk or half-and-half (optional); 10 oz. queso fresco, cut into ½" pieces

Two bowls of SonoranStyle Potato Cheese and Summer Squash Soup.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

This is my version of an undersung regional Mexican dish that’s deeply satisfying yet remarkably light. In Spanish it’s called caldo de queso, featuring chunks of potato simmered in tomato-tinted broth until soft, with fresh cheese such as queso fresco added to each bowl. The cheese mostly keeps its shape but softens and begins to break apart. I like adding whatever vegetables happen to be in season, such as poblano chiles, summer squash, and tomatoes.

Milk is usually added to this style of soup, making a creamier broth that serves as a bridge between the cheese and all the vegetables. But you can also leave the dairy out for a brighter tasting broth. Chicken stock is traditionally used in caldo de queso and it's what I prefer for its richness, but vegetable broth will work, too, for an even lighter soup. Unlike most traditional versions, I add vinegar, fresh tomatoes, and lots of fresh oregano to balance the soft, rich cubes of queso fresco.

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Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

3 Tbsp. extra-virgin olive oil

1 medium red onion, finely chopped

1–2 poblano or Anaheim chiles, seeds removed, thinly sliced

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

3 large garlic cloves, thinly sliced

1 Tbsp. tomato paste

1 medium green or yellow summer squash, cut into ½" pieces

1 lb. Yukon Gold potatoes (3–4 large), scrubbed, cut into ½" pieces

6 cups chicken broth (not low-sodium)

1 cup cherry tomatoes, halved

⅓ cup oregano or marjoram leaves

1½ tsp. red wine vinegar

½ cup whole milk or half-and-half (optional)

10 oz. queso fresco, cut into ½" pieces

Preparation

Step 1
Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15–20 minutes.
Step 2
Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
Step 3
Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.