This Mexican Potato Soup is just about as comforting as it gets. Who wouldn’t want all of their favorite Mexican-inspired flavors in soup form?! The tender potatoes and juicy tomatoes, soaking in a garlicy, savory bath, will make you confident that this is the way to go the next time you get a hankering for something sippable. It can be whipped up in just over 30 minutes, too, which is everyone’s dream come true. So, stay home, grab your blanky and a spoon, and sip on some Mexican Potato Soup!
Ingredients
- 3 Roma tomatoes
- 1 small clove garlic
- 5 cups water, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 medium white onion, finely chopped
- 4 medium golden potatoes, peeled, cut into 2-inch sticks
- 2 teaspoons chicken bouillon granules
- salt, to taste
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Add the tomatoes to a skillet and roast, turning them every few minutes, about 8-10 minutes.
Step 2 –In the pitcher of a blender, add the tomatoes, the garlic, and 1 1/2 cups of the water and blend until it is smooth.
Step 3 –Heat the oil in a large saucepan over medium heat.
Step 4 –Add the onions to the skillet and sauté until transparent, about 2 minutes.
Step 5 –Pour the tomato mixture through a fine-mesh strainer into the sautéed onion and bring to a boil.
Step 6 –Add the potatoes, the remaining water, the chicken bouillon granules, and the salt to the soup mixture and bring to a boil.
Step 7 –Reduce the heat and place the lid on the saucepan, leaving space to allow the pot to release some of the steam, and cook the soup until the potatoes are tender, about 15 minutes.
Step 8 –Garnish the soup with the parsley and serve.