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.
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 Mexican potato soup.
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.
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 Mexican potato soup is going.
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
Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Soup
- Cuisine: Mexican
- 3 tablespoons olive oil ( )
- 1 yellow 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)
- 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.
- 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. 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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