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 2:00 pm or as a light dinner.
The photos are a 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!
How to Make Mexican Potato Soup
You probably already have everything in your pantry to make this recipe.
Ingredients:
- 3 white or red potatoes
- 2 tomatoes
- ¼ white onion
- ½ tsp. salt
- 1 tsp chicken bouillon
- 1 tbsp cooking oil
- 6 cups of water
First, peel the potatoes.
Chop the Potatoes Into ½″ wide by 2″ Inch long Sticks
Add the salt.
Add the bouillon.
Blend the tomatoes until smooth.
Strain the blended tomatoes directly into the pot with the potatoes.
Cover the potatoes with 1″ of water, cover, then simmer for 30 minutes.
Mexican Potato Soup Recipe
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 2:00 pm or as a light dinner.
Servings 4 bowls
Calories 119kcal
Ingredients
- 3 white or red potatoes
- 2 to tomatoes beefsteak or plum
- ¼ white onion
- ½ tsp. salt
- 1 tsp. chicken bouillon
- 1 tbsp. cooking oil
- 6 cups of water
Instructions
- 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 ½ tsp. salt.
- Add 1 teaspoon 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.
Notes
- Serve the soup with a slice of hearty bread or warm corn tortillas. 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.
Nutrition
Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 621mg | Potassium: 682mg | Fiber: 4g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 23.4mg | Calcium: 56mg | Iron: 4.3mg
Shirley says
Sounds great. Plan yo try it soon.
Margaret Avalos says
yummy just like my Granny used to make : )
Brittney says
Any idea how to make this in the instant pot?
Douglas C. says
Brittney, I have never made it in the instant pot. When I have a chance I will try to adapt the recipe. We love our our instant pot and make a lot of different soups in it. Cheers!
Bonnie M in Tx says
Decided to try this with what I had on hand. Used grape tomatoes., swanson box chicken broth instead of water. Added a little cumin then some red pepper flakes. Only had russet potatoes, however they didn’t absorb much of the flavor of the broth. This was solved by cutting them into smaller pieces prior to eating so they didn’t detract from the tastiness of the soup broth.. I absolutely loved the flavor of the broth, and a chunk of crusty bread would have been absolute perfection. Stumbled across your site during a Google search for posole. What a great source of information. Thank you for sharing!!
Bonnie M in Tx says
Sorry left off the stars.
Melanie says
My mother used to make this and I haven’t ever seen a recipe for it. She used to add some white cheese at the last minute. One of my childhood favorites here in San Diego.
Douglas Cullen says
We’re glad we brought back some memories for you! Cheers!