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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
    Print Pin
    4.33 from 28 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 minutes
    Cook Time 35 minutes minutes
    Total Time 50 minutes 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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