Sopa De Queso (Cheese Soup)

This is seriously delicious! One of my favorites from Ecuador and Ecuadorian staple! This cheese soup is simple, easy, and filling. In Ecuador, usually, the soup is served as an appetizer to the main meal. As you see, it's packed and filling.

I diced an onion, put it into a soup pan with a little oil and butter, about a tablespoon. I sauteed it until translucent. I peeled and diced 2 large potatoes and added it in. I then added 32 oz of chicken stock. I sprinkled about a tablespoon of achiote.

I let it simmer until the potatoes were half cooked.

Then I added chuclo. It's corn, however, in the andes, it is large and meaty. You can find frozen chuclo at the market. This one id from Peru.

I added a couple teaspoons of oregano, and then let the soup simmer until the corn is tender and potatoes are cooked. I then added a cup of milk. I diced up 12 oz of fresh cheese and added at the very end. I did add the cheese, brought to a boil and then shut it off. You want the cheese to be warm and spongy but not melted. The great thing about using this cheese over other cheeses is it doesn't fully melt!

Here is the wrapper.
Then it's done! Ladle into a bowl and enjoy! It's one of my favorites!!

Comments

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