Caldos
Soups & Stews

Caldo De Queso n Papas
Cheese and Potato Soup

5 cups water
3 cups beef stock
1 medium white onion -- sliced
1 teaspoon salt -- or to taste
1/2 cup garlic puree --see recipe below
8 green chiles -- roast, peel, chop
12 ounces evaporated milk
4 medium potatoes -- cook, peel, cube
2 large tomatoes -- coarsely chopped
4 cups combination cheese -- * cubed

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.



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.