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.

📝 Ingredients

• 3 white or red potatoes
• 2 to tomatoes (beefsteak or plum)
• 1/4 white onion
• 1/2 tsp. salt
• 1 tsp. chicken bouillon
• 1 tbsp. cooking oil
• 6 cups of water

👨‍🍳 Instructions

1. 1Peel the potatoes.
2. 2Cut the potatoes into 1/2" inch by 2" inch strips.
3. 3Cut the onion in 1/4" inch wide strips.
4. 4Blend the tomatoes with a few ounces of water.
5. 5Heat the cooking oil in your pot to medium.
6. 6Saute the onions in the oil until translucent, about 5 to 6 minutes.
7. 7Add the potatoes to the pot.
8. 8Add 1/2 tsp. salt.
9. 9Add 1 tsp bouillon.
10. 10Strain the tomatoes into the pot.
11. 11Add water to cover potatoes with 1" of water, about 6 cups of water.
12. 12Simmer for 30 minutes or until the potatoes are fully cooked.