Name: Queso Fresco Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil - 2 tablespoons; Potatoes, diced - ¾ pound; Chopped onions - ¾ cup; Tomato, diced - 1 medium; Canned roasted Hatch green chile peppers, diced - 2; Salt, or to taste - ½ teaspoon; Chicken broth - 2 cups; Heavy whipping cream - ½ cup; Milk - ½ cup; Crumbled queso fresco - 6 ounces

Ingredients for - Queso Fresco Soup

1. Vegetable oil 2 tablespoons

2. Potatoes, diced ¾ pound

3. Chopped onions ¾ cup

4. Tomato, diced 1 medium

5. Canned roasted Hatch green chile peppers, diced 2

6. Salt, or to taste ½ teaspoon

7. Chicken broth 2 cups

8. Heavy whipping cream ½ cup

9. Milk ½ cup

10. Crumbled queso fresco 6 ounces

How to cook deliciously - Queso Fresco Soup

1 . Stage

Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.

2 . Stage

Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.