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!
Mexican Potato Soup
- 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
- 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
- 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.