• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexican Food Journal logo
  • Recipe Index
    • Salsas & Sauces
    • Tacos
    • Enchiladas and Enmoladas
    • Soups
    • Desserts
    • Fish & Seafood
    • Chicken
    • Beverages
    • Pork
    • Beef
    • Tamales
    • Salads
    • Eggs
  • About
  • Contact
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Salsas
  • Tacos
  • Enchiladas
  • Beef
  • Pork
  • Chicken
  • Eggs
  • Seafood
  • Soups
  • Drinks
  • Chiles
×
You are here: Home / Soups / Potato Soup

Potato Soup

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

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!

Mexican Potato Soup
Mexican Potato Soup

How to Make

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
Ingredients Mexican Potato Soup
Ingredients

First, peel the potatoes.

Peeling Potatoes
Peel the Potatoes First

Chop the Potatoes Into ½″ wide by 2″ Inch long Sticks

Chopped Potatoes
Chop the Potatoes Into ½″ wide by 2″ Inch long Sticks

Add the salt.

Salting Potatoes
Add Salt

Add the bouillon.

Adding Chicken Bouillion to Soup
Add Bouillon

Blend the tomatoes until smooth.

Blended Tomatoes
Blend the Tomatoes

Strain the blended tomatoes directly into the pot with the potatoes.

Straining Tomatoes
Strain the Blended Tomatoes Into the Pot

Cover the potatoes with 1″ of water, cover, then simmer for 30 minutes.

Potato Soup Simmering
Add Water to Cover Potatoes, Simmer for 30 Minutes
Mexican Potato Soup
Print Pin
4.5 from 16 votes

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.
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 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

More Mexican Soup Recipes

  • Mexican Onion Soup
  • Black Bean Soup Garnished with Avocado
  • Cream of Tomato
  • Carrot and Zucchini Soup
  • Sopa de Fideo
  • Chicken Tortilla Soup
« Mexican Carne Asada
Agua de Guayaba »

Reader Interactions

Comments

  1. Shirley says

    November 03, 2017 at 2:21 pm

    Sounds great. Plan yo try it soon.

    Reply
  2. Margaret Avalos says

    July 03, 2019 at 1:44 pm

    yummy just like my Granny used to make : )

    Reply
  3. Brittney says

    February 27, 2020 at 9:45 pm

    Any idea how to make this in the instant pot?

    Reply
    • Douglas C. says

      March 03, 2020 at 9:45 pm

      5 stars
      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!

      Reply
  4. Bonnie M in Tx says

    June 17, 2020 at 7:15 pm

    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!!

    Reply
  5. Bonnie M in Tx says

    June 17, 2020 at 7:17 pm

    5 stars
    Sorry left off the stars.

    Reply
  6. Melanie says

    December 24, 2020 at 11:20 am

    5 stars
    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.

    Reply
    • Douglas Cullen says

      December 24, 2020 at 1:23 pm

      We’re glad we brought back some memories for you! Cheers!

      Reply
  7. Darryl Parfait says

    April 19, 2022 at 7:37 pm

    I Heard You Don’t Like Something on My Page

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate we earn from qualifying purchases.

Copyright © 2021 Mexico Publishing LLC