Slow-Simmered Potato and Queso Fresco Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Ecuadorian soup with tender potatoes, corn, and creamy queso fresco, simmered to silky smooth perfection. This ecuadorian-inspired soups ready in about 40 minutes pairs potatoes, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Ecuadorian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, and cook for 3 minutes until fragrant and softened.
  2. Step 2: Add 1.5 lbs diced potatoes and 1 cup corn kernels to the pot, then pour in 4 cups vegetable broth. Bring to a boil, reduce heat to low, and simmer for 20 minutes until potatoes are tender.
  3. Step 3: Remove pot from heat and blend soup until smooth using an immersion blender (or transfer to a blender in batches). Return to pot and stir in 4 oz crumbled queso fresco and 1 tsp salt. Heat gently for 2 minutes until cheese melts.
  4. Step 4: Season with 1/2 tsp black pepper and stir in 2 tbsp chopped cilantro. Serve warm.

Frequently asked questions

How long does Slow-Simmered Potato and Queso Fresco Soup take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Potato and Queso Fresco Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.

Can I substitute ingredients in Slow-Simmered Potato and Queso Fresco Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Potato and Queso Fresco Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Potato and Queso Fresco Soup?

Ecuadorian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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