Slow-Simmered Potato and Queso Fresco Soup

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting Ecuadorian soup with tender potatoes, corn, and creamy queso fresco, simmered to silky smooth perfection. This Ecuadorian-inspired soup recipe, 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.

Ingredients

• 1.5 lbs potatoes
• 1 medium onion
• 2 cloves garlic
• 1 cup corn kernels
• 4 oz queso fresco
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cilantro

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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.