Caldo De Queso Con Papas (Cheese & Potato Soup)

Ingredients:

• 3 Roasted Anaheim peppers
• 2 tablespoons avocado, grapeseed or canola oil
• ½ small onion (Sliced)
• 2 garlic cloves (peeled & finely chopped )
• 3 Roma tomatoes (cut in small chunks)
• 3 white Yukon potatoes (cut into 1 inch chunks)
• ½ teaspoon Kosher salt (Add more to taste)
• ½ teaspoon black pepper
• ⅛ teaspoon oregano
• 6 cups water (warm)
• 1 teaspoon chicken bullion powder (or 1 cube)
• a small bunch of cilantro (Tied up so that it's easy to remove later (see the notes section))
• 1 cup 2% milk (warm)
• 12 oz queso fresco or queso panela (cut into 1 inch chunks )
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Instructions:

1. Heat 2 tablespoons of the oil in a medium or large pot. Add the onions and saute over medium heat about 4 to 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the tomato and cook for 4 minutes or until they're soft.
4. Add the potatoes and salt, pepper and oregano. Mix well and cook for 3 minutes.
5. Add the water, chicken bullion and cilantro. Cover the pot with a lid and cook until the potatoes are cooked through. About 25 to 30 minutes.
6. When the potatoes are ready, add the chile strips and cook for 3 minutes. Add the warm milk (see the notes section #1) and the cheese.
7. Cook for about 5 minutes and remove the bunch of cilantro (see the notes section #2).
8. When the soup is ready, it'll be creamy but still brothy. The vegetables will be soft and the fresh cheese won't melt so it'll maintain the cubed form. It's always good to taste it to see if it needs more salt and pepper. Adjust if needed.
9. Serve warm and enjoy!