1: Introduction to Cheese Broth with Potatoes and Elote
What is Cheese Broth with Potatoes and Elote?
Cheese broth with potatoes and elote is a rich, comforting soup that combines the velvety texture of melted cheese with the earthy heartiness of potatoes and the sweet, smoky flavor of grilled corn—also known as elote in Mexican cuisine. This dish is inspired by the bold flavors of Mexican street corn, traditionally slathered in mayo, cheese, chili powder, and lime. When translated into soup form, the result is a creamy, flavor-packed bowl of comfort that satisfies in every spoonful.
Table of Contents
Why This Dish is Trending in Comfort Food Circles
As global cuisines continue to influence modern comfort food, dishes like cheese broth with potatoes and elote stand out for their bold flavors and satisfying texture. The fusion of American chowder-style soup and Mexican elote traditions creates a nostalgic yet exciting dish that’s both familiar and fresh. With easy adaptations and high versatility, this dish has found popularity across food blogs and social media, especially during cooler months.
2: Key Ingredients and Flavor Profile
Cheese Broth: What Makes It Creamy and Flavorful
The backbone of this dish is its rich, savory cheese broth. It starts with a sauté of onions and peppers, then flour is added to create a light roux, thickening the base while adding depth. Chicken or vegetable broth is stirred in gradually, forming a smooth soup foundation. The richness comes from heavy cream or half-and-half, and it’s finished with a generous amount of cheese—typically cotija, a salty, crumbly Mexican cheese, or Parmesan as a substitute. The cheese melts into the broth, creating a luxuriously smooth texture with a salty umami punch.
The Role of Potatoes and Elote in the Dish
Potatoes add substance and heartiness to the soup, making it filling enough for a standalone meal. Baby potatoes, with their tender skins and buttery flavor, are often used, but russets or Yukon golds also work well. Elote, or grilled corn, brings a sweet and smoky note, balancing the saltiness of the cheese and adding bursts of texture with every bite.
3: Step-by-Step Recipe Breakdown
Preparing the Base: Sautéing Aromatics and Building the Broth
Start by heating butter in a large pot or Instant Pot using the sauté function. Once melted, add finely diced onions, poblano or bell peppers, and optional jalapeños for a mild kick. Cook for 3–5 minutes until softened. Sprinkle in all-purpose flour and stir quickly to form a light roux—this step thickens the soup and locks in flavor. Next, pour in chicken or garlic broth slowly, stirring constantly to avoid lumps. The mixture should begin to thicken into a creamy base. For extra depth, a splash of sherry can be added at this stage.
Cooking Potatoes and Corn to the Perfect Texture
Add quartered baby potatoes and frozen corn (or fresh grilled corn, if available) directly into the broth. Stir well and bring to a simmer. If you’re using an Instant Pot, secure the lid and pressure cook on high for 5 minutes, then quick-release. For stovetop cooking, simmer for 15–20 minutes or until the potatoes are fork-tender. The elote contributes a sweet, roasted flavor that complements the broth beautifully.
Adding Cheese and Cream for That Signature Finish
Once the potatoes and corn are cooked, return the soup to a gentle boil and stir in heavy cream or half-and-half, followed by crumbled cotija or Parmesan cheese. Mix until completely melted and integrated into the broth. For extra seasoning, stir in taco seasoning and a dash of chili powder. Taste and adjust salt or spice levels to your liking. The result is a creamy, flavorful cheese broth that’s savory, slightly spicy, and incredibly satisfying.
4: Variations and Customizations
Spicy Additions: Jalapeños, Chili Powder, or Taco Seasoning
To give your cheese broth with potatoes and elote a spicy edge, there are several simple additions you can make. Diced jalapeños (with or without seeds), chipotle powder, or cayenne pepper all bring varying levels of heat. A packet of taco seasoning adds a blend of chili, cumin, garlic, and paprika, boosting the flavor without the need to measure multiple spices. For those who enjoy bold flavors, a final sprinkle of chili powder just before serving enhances both color and heat.
Protein Options: Chicken, Chorizo, or Shrimp Add-ins
To turn this comforting soup into a full meal, consider adding protein. Cooked shredded chicken can be stirred in after the broth is simmered. Alternatively, chorizo brings a smoky, spicy richness and pairs well with the corn and cheese. If you prefer seafood, add raw shrimp after the cream has been incorporated and cook until they turn pink and opaque—just a few minutes. These proteins complement the base while keeping the dish hearty and satisfying.
5: Serving Suggestions and Pairings
Garnishes that Elevate the Flavor
Garnishing your cheese broth with potatoes and elote takes it from good to unforgettable. A sprinkle of extra cotija cheese or grated Parmesan on top adds a salty punch. Finish with a dusting of chili powder, paprika, or Tajin for color and spice. Freshly chopped cilantro, a squeeze of lime juice, or even a dollop of Mexican crema or sour cream provides brightness to balance the richness.
What to Serve Alongside This Hearty Soup
This soup pairs wonderfully with warm tortillas, crusty bread, or cheese quesadillas. For a heartier meal, serve with a side salad featuring avocado, tomatoes, and lime vinaigrette, or a bowl of Spanish rice to soak up the extra broth.
6: Nutritional Insights and Dietary Options
Making It Gluten-Free or Dairy-Free
To make this dish gluten-free, simply replace the flour used in the roux with a cornstarch slurry (mix equal parts cornstarch and cold water) or use gluten-free flour. For a dairy-free version, swap the cream with unsweetened oat milk or coconut cream, and use dairy-free cheese alternatives—look for brands that melt well to retain the creamy consistency.
Calories and Nutrient Breakdown Per Serving
A typical serving of cheese broth with potatoes and elote contains approximately 300–400 calories, depending on the ingredients. It’s rich in vitamin C, potassium, calcium, and offers healthy fats and fiber when loaded with vegetables. To reduce calories, cut back on the cheese or cream without sacrificing flavor.
7: Cultural Roots and Inspiration
The Influence of Elote and Mexican Street Food
Elote, or Mexican street corn, is the heart and soul of this recipe’s inspiration. Traditionally, elote is grilled corn slathered in mayonnaise, rolled in cotija cheese, sprinkled with chili powder, and finished with a squeeze of lime. Its bold, savory-sweet flavor has made it a beloved street food across Mexico and beyond.
How American Comfort Soups Have Adapted This Flavor
American cuisine has a long tradition of adapting international flavors into cozy, creamy soups. By incorporating elote’s signature ingredients into a cheese broth base, this dish becomes a fusion of Mexican zest and American comfort food, resulting in a bowl that feels both familiar and refreshingly unique.
8: Common Mistakes and How to Avoid Them
Over-thickening or Over-seasoning the Broth
One of the most common pitfalls when making cheese broth with potatoes and elote is adding too much flour or cheese too quickly, which can result in a gluey texture. Always add thickening agents gradually and stir constantly to maintain a smooth consistency. Over-seasoning is another risk—especially with taco seasoning and salt. Start with smaller amounts and taste as you go to avoid overpowering the natural sweetness of the corn.
Ensuring the Potatoes Cook Evenly
To avoid undercooked or mushy potatoes, cut them into uniform, bite-sized pieces. If using an Instant Pot, follow the pressure cooking time precisely. On the stovetop, simmer gently and test for doneness before adding cream.
9: FAQs – People Also Ask
Can I make cheese broth with plant-based cheese?
Yes, you can! Many plant-based cheeses melt well and offer similar creaminess. Look for dairy-free mozzarella or cheddar-style shreds, and consider adding a bit of nutritional yeast for an umami boost. Also, use a plant-based cream or full-fat coconut milk to maintain the soup’s rich texture.
What kind of cheese is best for cheese broth with potatoes and elote?
Cotija cheese is traditional and delivers that authentic Mexican street corn flavor. If cotija isn’t available, grated Parmesan or crumbled feta make great substitutes. Just be sure the cheese melts well and complements the broth’s creaminess.
How do I store and reheat this soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring often. Avoid boiling, as it may cause the dairy to separate.
Can this recipe be made in a slow cooker instead of an Instant Pot?
Absolutely! Sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add cream and cheese at the end.
10: Conclusion and Final Thoughts
Why You Should Try This Recipe Today
Cheese broth with potatoes and elote is more than just a soup—it’s a flavorful celebration of comfort and culture. Whether you’re craving something hearty, creamy, or spicy, this dish checks all the boxes. It’s easy to prepare, endlessly customizable, and delivers big on taste.
Invite to Customize and Share Variations
Don’t hesitate to make this recipe your own—try different cheeses, spice levels, or protein additions to suit your taste. Share your creations with friends or online to spread the love for this delicious fusion of Mexican street food and classic comfort soup. It’s a dish that’s sure to become a repeat favorite.
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Cheese Broth with Potatoes and Elote: Comfort in Every Spoonful
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy soup inspired by Mexican elote, this cheese broth with potatoes and roasted corn is the ultimate comfort dish. Packed with bold flavors, tender baby potatoes, and melty cotija cheese, it’s a cozy, satisfying meal perfect for cool evenings.
Ingredients
4 tablespoons (½ stick) salted butter
1 yellow onion, diced
1 poblano or green bell pepper, diced
1 jalapeño pepper, diced (optional)
3 tablespoons all-purpose flour (or gluten-free alternative)
3 cups chicken broth or garlic broth
1 tablespoon dry sherry (optional)
1 pound baby potatoes, quartered (skins on)
2½ cups (16–24 oz) frozen or fresh roasted corn
1 cup heavy cream or half-and-half
1 cup crumbled cotija cheese (or grated Parmesan)
1 packet taco seasoning
1 teaspoon chili powder (optional)
1–2 teaspoons seasoned salt (to taste)
Instructions
Sauté the aromatics:
In a large pot or Instant Pot, melt the butter over medium-high heat. Add the onion, poblano, and jalapeño. Sauté for 3–5 minutes until softened.Make the roux:
Sprinkle in the flour and stir quickly to coat the vegetables and form a light roux.Add broth and veggies:
Pour in the broth, scraping the bottom of the pot to deglaze. Stir in the sherry (if using), then add the potatoes and corn.Cook:
Instant Pot: Pressure cook on high for 5 minutes, then quick release.
Stovetop: Simmer for 15–20 minutes until potatoes are tender.
Finish the soup:
Once the potatoes are cooked, stir in the cream, cotija cheese, taco seasoning, and chili powder (if using). Simmer gently until creamy and well combined.
Season and serve:
Taste and adjust seasoning with seasoned salt. Serve hot with additional cheese and a sprinkle of chili powder if desired.
Notes
For a gluten-free version, replace flour with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Add protein like cooked chicken, chorizo, or shrimp for a heartier soup.
To reduce calories, use half-and-half instead of heavy cream.
Lime juice, fresh cilantro, or a dash of Tajín make great toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot / Instant Pot / Stovetop
- Cuisine: Mexican-Inspired, Fusion