Mexican potato cheese tomato soup

 

 

Sonoran style potato cheese tomato soup

Adapted from Bon Appetit

Ingredients
3 tablespoons olive oil
1 medium red onion, chopped
1 jalapeño, chopped
1 teaspoon kosher salt
3 large garlic cloves, thinly sliced
1 tablespoon tomato paste
1 supper squash (green or yellow), cut into ½-inch pieces
1 pound Yukon Gold potatoes, cut into ½-inch pieces (peel any skins you wouldn’t want to eat)
6 cups chicken broth
1 cup cherry tomatoes, halved
2 teaspoons dried oregano (or ⅓ cup fresh leaves)
1½ teaspoons red wine vinegar
½ cup whole milk or half and half
10 ounces queso fresco, cut into ½-inch pieces

Method
Heat olive oil in a large heavy pot. Sprinkle salt over  onion and pepper and cook over low heat until starting to soften. Stir in garlic and tomato paste. Add squash, potatoes and broth. Increase heat  to medium high to bring to a simmer. Reduce to medium and cook until potatoes are very tender, about 20 to 25 minutes.

Add cherry tomatoes and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and cook 2 more minutes. Remove from heat and stir in milk. Season soup to taste with salt if needed.

Place queso fresco cubes in soup bowls and top with soup. Serves 6.

Rating: A big bowl of comfort when we needed it. I suppose you could skip the cheese, and the milk, but that's a different soup. Store the cheese separately if you're not eating all the soup at once.