New recipe: Sonoran-Style Cheese and Potato Soup

Plus: The essence of summer in a bowl.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( | [Manage newsletter preferences](newsletter=epi) [Epicurious]( COOK THIS NOW [Sonoran-Style Potato, Cheese, and Tomato Soup]( [Christian Reynoso Headshot]( By Christian Reynoso [Two bowls of Sonoran-Style Potato, Cheese and Summer Squash Soup.]( Inspired by caldo de queso, [this comforting Sonoran-style soup]( relies on creamy queso fresco for its rich texture and flavor. Zucchini and potatoes are simmered until soft and tender, while tomatoes and a dash of vinegar add brightness. [READ MORE]( INGREDIENTS • 3 Tbsp. extra-virgin olive oil • 1 medium red onion, finely chopped • 1–2 poblano or Anaheim chiles, seeds removed, thinly sliced • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more • 3 large garlic cloves, thinly sliced • 1 Tbsp. tomato paste • 1 medium green or yellow summer squash, cut into ½" pieces • 1 lb. Yukon Gold potatoes (3–4 large), scrubbed, cut into ½" pieces • 6 cups chicken broth (not low-sodium) • 1 cup cherry tomatoes, halved • ⅓ cup oregano or marjoram leaves • 1½ tsp. red wine vinegar • ½ cup whole milk or half-and-half (optional) • 10 oz. queso fresco, cut into ½" pieces More Recipes [Photo of glasses of agua fresca on a marble countertop with lemons, limes, and rosemary.]( [Aguas Frescas (Mexican Fruit Coolers)]( [View Recipe ►]( [Photo of two plates of pork chop escabeche with glasses of wine.]( [Pork Chops and Padrón Chiles en Escabèche]( [View Recipe ►]( [Photo of three bowls of green posole on a marble countertop.]( [Pozole Verde Con Hongos]( [View Recipe ►]( [Photo of two bowls of chochoyotes soup with shrimp on a marble countertop with a spoon.]( [Shrimp With Chochoyotes in Smoky, Herby Broth]( [View Recipe ►]( [Photo of two plates of tlacoyos topped with queso fresco, tomatillo chipotle salsa, cilantro, nopales with forks, glasses of beer, and a bowl of tomatillo chipotle salsa on the side.]( [Tlacoyos de Frijol y Requesón (Bean and Cheese Tlacoyos)]( [View Recipe ►]( [pint glass of cold brew and ice swirled with coconut milk]( [Iced Café de Olla]( [View Recipe ►]( Did someone forward this to you? [Get COOK THIS NOW in your inbox.]( [Facebook]( [Twitter]( [Instagram]( [epicurious]( [Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2021. One World Trade Center, New York, NY 10007. All rights reserved.