Sopa de Queso — Print Recipe — The Culinary Codex

A creamy, comforting soup made with fresh white cheese, corn, and vegetables in a milk-enriched broth, thickened naturally by the melting cheese.

Ingredients

1 Melt butter in a large pot. Sauté onion and garlic until softened, about 5 minutes.
2 Add potatoes, chayote, and corn kernels. Pour in vegetable broth and bring to a boil.
3 Simmer until vegetables are tender, about 20 minutes.
4 Reduce heat to low. Add milk and cubed cheese, stirring gently as cheese softens and melts into the broth.
5 Season with salt and pepper. The soup should be creamy from the melting cheese. Do not boil after adding milk.
6 Serve hot, garnished with fresh cilantro. Each bowl should have plenty of cheese pieces and vegetables.

Did You Know?

During the rainy season in Nicaragua, sopa de queso is considered essential comfort food, with families making large batches to share with neighbors.