Comida Latina, Mains, Recipes, Soups and Stews

Mexican Potato Soup with Melty Cheese

May 18, 2015

By now Farmer’s markets are probably starting to open in your area and to that I say “Whoopdee-freakin-do for you!” You want to know when our village Farmer’s market gets kicked off? The Monday after the Fourth of July.

The Fourth. Of. July.

Mexican Potato Soup

It’s not the farmer’s fault, of course, it’s simply a fact of life when the weather is consistently shitty, cold, and snowy until the first week of June. As a matter of fact, it is snowing right now. So while I’m thrilled for all you garden pea and strawberry eaters I’m craving the comfort of a warm bowl of cheesy potato soup.

Mexican Potato Soup Cheese

There is a time and place for fancy cheese but this, my friends, is not it. To make this soup you will walk past the mustachioed man behind the cheese counter and head straight for the refrigerated dairy section where tucked in between the sour cream and onion dip you will find blocks of Colby jack, cheddar, and Swiss.

Prepping cheese for soup

Grab about three of those babies, whichever ones float your boat (I went cheddar jack) and by now you should be getting the picture of where this soup is going.

Mexican Potato Soup with Cheese

It is the dictionary definition of ‘hearty’; made with fat chunks of potato, jalapeños, and fire-roasted tomatoes all in a creamy broth. The soft, diced cheese gets thrown in at the end and turns into great, melty strands as the soup is ladled into bowls. It may not be all one needs to deal with snow in late May, but its a start.

Mexican Potato Soup with Melty Cheese


Mexican Potato Soup with Melty Cheese Recipe


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 Servings


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 large jalapeños, diced (remove seeds if you'd like less spicy)
  • 2 large cloves garlic, chopped
  • 3 pounds Russet potatoes (about 3 large), peeled and diced
  • 1 (15-ounce) can diced tomatoes (I used fire-roasted)
  • 4 cups whole milk
  • 3 cups chicken stock or broth
  • 1 1/2 pounds Monterey Jack or cheddar cheese, diced


  1. Heat oil in a large stock pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally for 3-4 minutes.
  2. Add jalapeños, garlic, and potatoes and season again with salt and pepper. Cook until vegetables are starting to soften, about 4 minutes more. Add tomatoes, milk, and stock and bring to a simmer, stirring occasionally.
  3. Cover and simmer over low heat until potatoes are tender, about 20 minutes. Taste and season with salt as needed. Add cheese and stir to combine. Let sit a minute or two then ladle into bowls and serve with tortilla chips.


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  • cynthia May 20, 2015 at 3:18 pm

    I want a huge bowl of this right now. When it comes to weather like yours, I know we have nothing to complain about over here, but since it’s still a little chilly and foggy from time to time I would loooove to cozy up with a cheesey, potato-y soup like this! So perfect.

    • Kate Ramos
      Kate Ramos May 21, 2015 at 3:35 pm

      Thank you so much Cynthia! Do I seem bitter about our weather? Because I am. 🙂

  • holly May 22, 2015 at 1:13 am

    Yum. I’m making this this weekend. Since the forecast is calling for rain all weekend (), it will be perfect.

    • Kate Ramos
      Kate Ramos May 23, 2015 at 4:05 pm

      Do it! So good…..:) (The soup, not the rain)

  • Saunier May 22, 2015 at 12:59 pm

    This soup looks really tasty, must be delicious with this cheese 🙂

    • Kate Ramos
      Kate Ramos May 23, 2015 at 3:46 pm

      Thank you Saunier! Yes, it most definitely is. 🙂

  • plasterer bristol August 18, 2015 at 6:16 am

    This sounds lovely and really tasty. Thank you for sharing this.


    • Kate Ramos
      Kate Ramos August 20, 2015 at 12:50 pm

      Thank you Simon!!! Give it a try and let me know what you think.