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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
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4.32 from 22 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

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

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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

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  • Restaurant Style Salsa
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