Can I make cheese broth with plant-based cheese?

Yes, you can make cheese broth with plant-based cheese. Use dairy-free cheeses that melt well and add nutritional yeast for extra flavor. Substitute dairy cream with coconut milk or unsweetened oat cream for a creamy texture.

What kind of cheese is best for cheese broth with potatoes and elote?

Cotija cheese is the traditional choice and provides a salty, tangy flavor. If unavailable, you can substitute with grated Parmesan or feta cheese.

How do I store and reheat this soup?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat over low heat, stirring occasionally. Avoid boiling to prevent the dairy from separating.

Can this recipe be made in a slow cooker instead of an Instant Pot?

Yes. Sauté the aromatics first, then transfer everything except the dairy to the slow cooker. Cook on low for 6–7 hours or high for 3–4. Add cream and cheese at the end and stir until melted.

Cheese Broth with Potatoes and Elote – A Cozy, Creamy Delight

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

Scale

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)

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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