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.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: Mexican
Keyword: Easy, Mexican, potato, soup
Servings: 4bowls
Calories: 119kcal
Author: Douglas Cullen
Ingredients
3white or red potatoes
2 totomatoesbeefsteak or plum
¼white onion
½tsp.salt
1tsp.chicken bouillon
1tbsp.cooking oil
6cupsof 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.