Home > Sopa de Queso

Sopa de Queso

Yield: 32 / 6 oz. servings
INGREDIENTS	Ounces	Standard
Plugra® European Style Unsalted Butter #141343	1.0	2 Tbsp
Onion – white, diced	8.0	2 Cup
Garlic – fresh, minced	1.0	1 Tbsp
Chicken Stock – roasted bone broth	96.0	12 Cups
Tomato – Roma, diced	12.0	4 Cups
Potato – White, diced, canned	24.0	4 Cups
Jacobo Yellow Cheddar Shred #143504	4.0	1 Cup
Corn Starch	0.10	2 tsp
Evaporated Milk	8.0	1 Cup
Poblano Pepper- roasted, diced, IQF blend	16.0	4 Cups
Salt – Sea, fine	0.04	1 tsp
Pepper – white, fine ground	0.02	2 tsp
La Vaquita® Queso Fresco Wheel #141101- crumbled	10.0	2 Cups
Cilantro- fresh. minced for garnish
Hot Sauce – Cholula or Tapatio pairs well

In a 10 Qt. double boiler melt the butter, then add onions and garlic to cook out until fragrant and translucent.
Add the chicken stock, tomato and potatoes and continue to cook until potatoes are tender – about 20 minutes.
Toss the shredded Cheddar with the corn starch and set aside.
Stir in the evaporated milk, Poblano peppers, salt and pepper and Yellow Cheddar cheese/cornstarch, blend and stir constantly until melted.
Pulse the soup with a Beurre mixer until homogonous and bring to a quick boil.
Lower the heat and stir in the crumbled Queso Fresco.
Hold for service and garnish with additional crumbles of Queso Fresco, rough chopped cilantro, and hot sauce as desired.