Many start the new year off with resolutions and diets; but for the first month of the year I am enjoying soup! Specifically, potato soup and wouldn’t you know it, January is National Soup Month so this is right on time!
A good soup can be comforting, warm, and everything you need for a cold winter’s day. As a chef, I love to try different recipes with a variety of textures and flavors. One soup to cozy up to that checks all of the boxes is the Sonoran Cheese and Potato Soup. Imagine a potato soup with cubes of soft, savory cheese just waiting for you to take a bite. As you are savoring your spoonful of potato delight, you discover that the cheese or white queso panela has not melted and disappeared into the composition of the soup; but instead, it is a bold ingredient ready to steal the spotlight.
Now if you are not drooling yet, I don’t know what to tell you! This dish hails from northern Mexico and is named for the town it is from Sonora, Mexico. This potato soup is a must try for vegetarians and meat lovers alike. I promise, you will enjoy having a meatless meal with this soup and although it is generally considered to be thick, that is not the case with this dish. The Sonoran Cheese and Potato Soup is perfect for National Soup Month and it is also perfect for February which is National Potato Month. Regardless of when you prepare it, it will be a Delishes Dish!
Give it a try!
If you are ready to give this a try (which I really recommend), check out Combo Plate. Robin and Ed share the recipe and their love for food from North, Central, and South America and the Caribbean. When you make this dish (and yes, I said when because I KNOW you are going to make this!), make sure to share your masterpiece with us on social media. If you don’t want to cook alone, check out our Cooking Classes offering. We’d love to cook with you!