A variety of frozen vegetables and a ton of cheese are used to make this creamy soup. On a chilly winter day, it is very delightful paired with warm muffins!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 medium potatoes
- 1 cup crumbled queso fresco
- 1 cup evaporated milk
- 2 tablespoons minced jalapeno pepper, or to taste
- ½ teaspoon ground turmeric
- 4 saltine crackers, or as needed
- 2 tablespoons vegetable oil
- salt and freshly ground black pepper to taste
- 10 leaves lettuce
- 4 large hard-boiled eggs, quartered
- 2 tablespoons olives
- 2 medium tomatoes, cut into wedges
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.
- Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
- Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
Nutrition Facts
| Calories | 674 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 250 mg |
| Dietary Fiber | 11 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 314 mg |
| Sugars | 12 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |