Delicious and soul-warming, this Mexican Potato Soup only requires a few ingredients to prepare. You can serve it as the first course of a comforting winter lunch or light dinner.

Mexican Potato Soup

This post is a paid campaign in partnership with Kroger. The opinions and recipe are my own.

Last year, I started cooking most of my meals with olive oil, and the Italian Extra Virgin Olive Oil from the Kroger Private Selection is my number one choice. This recipe (which serves four people) only requires one tablespoon of olive oil to make.

This Mexican Potato Soup is a basic soup found in many Mexican homes, where the potatoes are gently cooked in a rich tomato broth. It’s a heavenly combination of tomatoes and potatoes!

There are several ways to make the broth: some cooks only chop the fresh ingredients and blend them with water, while others first cook the tomato (and peel off the skin) prior to blending. You can also roast the tomatoes, which is what I do for this recipe. The roasting process will give the soup some earthy notes, and it even makes it taste as if you added some chipotle peppers.

In Mexico, the most popular potatoes are the Red, Yellow, and White varieties, and any of these will work perfectly for making this soup. I don’t recommend you use Russet potatoes since they tend to absorb more water and fall apart easily when cooked. For this recipe, I used golden potatoes that I got from Kroger, along with the Organic Roma tomatoes from their Simple True selection, and the rest of the vegetables as well as the Extra Virgin Olive Oil from Kroger Private Selection.

You can use any of the methods I mentioned above to make this broth. You can also cut the potatoes into cubes or in sticks as I did here, it’s all up to you (the cooking times will vary depending on the sizes).

How to make Mexican Potato Soup

JUMP TO FULL RECIPE WITH INGREDIENTS

Cooking notes:

You can use homemade chicken broth or vegetable broth instead of the chicken bouillon granules.
If you want to make this soup more robust, you can add diced Queso Fresco at serving time.
For those of you that love to add more herbs to your meals, you can add ½ teaspoon of Mexican Oregano to the broth, or a couple of Epazote leaves.

Instructions:

Place the tomatoes on a hot skillet to roast. This step will take about 8-10 minutes. Make sure you turn the tomatoes every few minutes to achieve an even roasting.
While the tomatoes are roasting, peel the potatoes and cut them into sticks that are 2 inches long and about ⅜ of an inch thick (don’t worry about being exact with the dimensions). After you’ve cut the potatoes, set them aside.
Place the roasted tomatoes in your blender along with the small garlic clove, then add 1½ cups of water. Process until you have a smooth sauce.

Heat the oil in a large saucepan at medium heat. Finely chop the onion and add it to the hot oil. Sauté the onion for about 2 minutes until it starts to look transparent.
Pour the sauce from the blender into the saucepan using a strainer. When the sauce starts boiling, add the potatoes, the rest of the water, and the chicken bouillon granules. Taste and season with salt.
Keep cooking until the tomato broth comes to a boil, then reduce the heat and place the lid on the saucepan, leaving some space to allow the pot to release some of the steam. Continue cooking for about 15 more minutes. You have to check the potatoes for doneness, since the type of potatoes you use and the size that you cut them in will affect the cooking time. Just make sure you do not overcook them, remember that the potatoes will keep cooking with the heat of the broth.

Serve in medium-size bowls, garnish with parsley, and enjoy along with warm corn tortillas or crusty warm French rolls.

Other recipes that use potatoes:

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