Caldo de papa
Some recipes are more than just food; they are memories in a bowl. This is my mom’s potato soup, and it holds so much nostalgia for me. It has been a beloved staple in my family for years, and it is my ultimate comfort food.
I love that this recipe proves you don't need complicated steps to make a delicious meal. It is made with easy, accessible ingredients, yet it is packed with so much incredible flavor. It’s also very easy to tweak into a vegetarian version without losing any of the magic. I am so excited to finally share a piece of my childhood with you all!
Mom's Nostalgic Potato Soup
This simple, comforting soup comes together with just a few everyday ingredients but is packed with flavor and childhood memories. The Monterey Jack gets perfectly melty, and it is naturally easy to adapt for vegetarians!
Ingredients
- 6 Medium potatoes: Gold Yukon are preferred, but choose your favorite! (Peeled and cubed)
- 6 Cups chicken broth: Substitute with vegetable broth to make it vegetarian.
- 1 Jalapeño chile: Deveined and sliced.
- 2 Cups Monterey Jack Cheese: Diced into cubes.
- Salt: To taste.
- Fresh cilantro: Chopped, to garnish.
Instructions
- Simmer the Potatoes: In a large pot, combine the chicken broth, cubed potatoes, and the deveined, sliced jalapeño.
- Cook: Turn the stove to medium heat. Let the soup gently boil until the potatoes are fork-tender and cooked all the way through (usually about 15 to 20 minutes depending on the size of your potato cubes).
- Season: Taste the broth and season with salt to your liking.
- Serve: Ladle the hot soup and potatoes into individual serving bowls.
- Garnish: Top immediately with the diced Monterey Jack cheese—the heat of the broth will melt it perfectly—and a sprinkle of fresh cilantro.
