Mexican Potato Soup
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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 bowls
- 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.
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