Name: Mexican Potato Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 white or red potatoes; 2 to tomatoes (beefsteak or plum); 1/4 white onion; 1/2 tsp. salt; 1 tsp. chicken bouillon; 1 tbsp. cooking oil; 6 cups of water

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

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.

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.

Add the bouillon.

Adding Chicken Bouillion to Soup — Add Bouillon

Blend the tomatoes until smooth.

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

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4.67 from 9 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 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 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