Sopa de Papa
Try this hearty Mexican potato soup with a rich tomato broth. Serve it as the starter for the comida, the big meal of the day served around 2:00pm or as a light dinner. The photos are the step-by-step guide. The full recipe is at the end of the post. Accompany the soup with a slice of rustic bread or a few warm corn tortillas. Provecho!
- 3 white or red potatoes
- 2 tomatoes
- ¼ white onion
- 1 tsp salt
- 1 tsp chicken bouillon
- 1 tbsp cooking oil
- 6 cups of water
- Peel the potatoes
- Cut the potatoes into ½" inch by 2" inch strips
- Cut the onion in ¼" inch wide strips
- Blend the tomatoes with a few ounces of water
- Heat the cooking oil in your pot to medium
- Saute the onions in the oil until translucent, about 5 to 6 minutes
- Add the potatoes to the pot
- Add 1 tsp salt
- Add 1 tsp bouillon
- Strain the tomatoes into the pot
- Add water to cover potatoes with 1" of water, about 6 cups of water
- Simmer for 30 minutes or until the potatoes are fully cooked
Be sure to prepare the soup with waxy potatoes, white or red. Russet potatoes will lose their shape during cooking.
You can substitute chicken stock for the bouillon.
You can also substitute vegetable stock for the bouillon to make this soup vegetarian.
This soup will keep in the refrigerator for 3 days.