El Charro Caldo De Queso (Cheese And Potato Soup)

Recipe Ingredients

5 cups	1185ml	Water
3 cups	711ml	Beef stock
1 cup	62g / 2.2oz	White onion - sliced (medium)
1 teaspoon	5ml	Salt - or to taste
1/2 cup	118ml	Garlic puree --
8		Green chiles - roast, peel, chop
12 oz	340g	Evaporated milk
4 oz	113g	Potatoes - cook, peel, cube (medium)
2 oz	56g	Tomatoes - coarsely chopped (large)
4 cups	584g / 20oz	Combination cheese - * cubed

Recipe Instructions

Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

* Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. In an 8-quart stock pot, place water and beef stock and bring to the boil. Add salt, garlic puree, green chile, onion and evaporated milk. Simmer 10 minutes. Taste and adjust seasoning, adding more chile, if you like. Add cooked potatoes and tomatoes and simmer 10 minutes more.

To serve, place 6 or 8 cubes of cheese in warm bowls and ladle soup over the cheese.

May be refrigerated for use the next day or frozen for later use.

Source:
El Charro Cafe Favorite Recipes

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