This recipe came from a co-worker who is Panamanian. Very good soup, I served it at yesterday's cheese class and only came home with a cup full leftover from a double batch. I used a variety of cheeses, mostly cheddar and colby. I also only used 2 Anaheim peppers for the double batch, not wanting the soup to be overly spicey for my students.
Caldo de Queso (Cheese Soup)
1 onion chopped
2 Anaheim peppers – seeded & chopped
3 Roma Tomatoes – seeded & diced
Garlic to taste
4 Medium potatoes – peeled & diced
1 13oz can evaporated milk or 1 ½ cups cream
5 cups water
1 ½ TLB chicken bouillon granules
1 ½ cups each of shredded Sharp Cheddar, Provolone & Mild Cheddar
Sauté chopped onion, add chopped peppers & sauté, add diced tomatoes & sauté, add garlic & sauté.
In a separate pan, sauté potatoes in small amount of olive oil until soft. (You can use small amount of water to reduce fat keeping an eye on the potatoes. If they start to stick to the bottom of the pan add more water.)
In a soup pot add the water, evaporated milk & bouillon –Simmer to heat. Wisk in shredded cheese (a little at a time to prevent it from settling on the bottom of the pot) until blended. When cheese has melted, add vegetables and heat approximately 10 minutes.
Serve with bread or tortillas.