Potato Soup

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!

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5 from 1 vote

Mexican Potato Soup

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.

Course Soup

Cuisine Mexican

Keyword Easy, Mexican, potato, soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 bowls

Calories 119kcal

Author Douglas Cullen

Ingredients

• 3 white or red potatoes
• 2 to matoes
• 1/4 white onion
• 1 tsp salt
• 1 tsp chicken bouillon
• 1 tbsp cooking oil
• 6 cups of water

Instructions

• Peel the potatoes
• Cut the potatoes into 1/2" inch by 2" inch strips
• Cut the onion in 1/4" 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

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

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