Sopa De Papas Potato Soup
Warm, creamy, and irresistibly comforting, Sopa De Papas Potato Soup is a classic Mexican favorite that transforms humble ingredients into a soul-soothing meal. This velvety potato soup is made with tender Russet potatoes simmered in a rich broth infused with sautéed onions, garlic, and tomatoes for a depth of flavor. Enhanced with a hint of cumin and an optional smoky kick of chipotle chili powder, it’s blended to silky perfection and finished with creamy whole milk for a luscious texture. Fresh cilantro and a squeeze of zesty lime brighten the dish, while optional toppings like crumbled queso fresco, shredded Monterey Jack, and crispy tortilla strips add layers of flavor and crunch. Perfect for cozy weeknight dinners, this hearty soup is ready in just 45 minutes and is easily customizable with chicken or vegetable broth to suit your preferences.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Vegetable oil
- 1 medium White onion
- 3 large Garlic cloves
- 2 medium Roma tomatoes
- 6 cups Chicken broth (or vegetable broth)
- 1 cup Whole milk
- 1 small bunch Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 0.25 teaspoon Chipotle chili powder (optional for heat)
- 1 large Lime
- 0.5 cup Queso fresco or shredded Monterey Jack cheese (optional topping)
- 1 cup Tortilla strips (optional topping)
Instructions
Peel and dice the potatoes into 1-inch cubes. Set them aside in a bowl of water to prevent discoloration.
Heat the vegetable oil in a large pot over medium heat.
Finely chop the white onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.
Roughly chop the Roma tomatoes and add them to the pot. Cook for an additional 3-4 minutes until the tomatoes start to break down.
Drain the potatoes and add them to the pot. Stir to coat the potatoes in the sautéed mixture.
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the whole milk, salt, black pepper, ground cumin, and optional chipotle chili powder. Simmer for an additional 5 minutes to combine the flavors.
Chop the fresh cilantro and stir most of it into the soup, reserving a small amount for garnishing.
Squeeze fresh lime juice into the soup and give it a final stir.
Serve hot, garnished with reserved cilantro, crumbled queso fresco or shredded Monterey Jack cheese, and crunchy tortilla strips if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.3 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 237 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
