El Charro’s caldo de queso

Roughly cut potatoes and melted cheese make this a soul-satisfying soup. It can be refrigerated for use the next day or frozen for later.

SERVES: 6 TAKES: 45 MINS

INGREDIENTS

4 medium potatoes, peeled and cubed

700ml beef or vegetable stock

8 fresh Anaheim chillies, or other mild chillies, roasted and finely chopped

1 medium white onion, sliced

300ml milk or evaporated milk

2 large tomatoes, coarsely chopped

115g cubed or grated longhorn cheese, crumbled Mexican cheese or grated cheddar

METHOD

Put the potatoes and 1.2 litres of cold water in a 7.5-litre pan. Set over a high heat until boiling, then lower to a brisk simmer and cook the potatoes until soft, around 10 mins. Scoop out the potatoes from the pan using a slotted spoon and set them aside.

Add the stock to the potatoes’ cooking water and bring to a boil. Add the chillies to taste (reserving some for additional heat later, if you like), along with the onion, milk and 1 tsp salt (or to taste) and simmer for 10 mins.

Taste and adjust the seasoning, adding more chilli, if you like. Tip in the cooked potatoes and the tomatoes and simmer for around 10 mins more.

To serve, divide the cheese between six warm bowls and top with the soup.