Originally posted June 04, 2021

Potato Soup

Potato Soup by MexFoodJournal

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.


  • 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
4 bowls


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 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.

50 minutes



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