Mexican Potato Soup
"Simple Soup probably used tomato bouillon"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (431.9 g)
- Calories 140.1
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 3.9 mg
- Sodium - 467.3 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 4.1 g
- Sugars - 3.2 g
- Protein - 4.1 g
- Calcium - 26.5 mg
- Iron - 1.2 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil
Step 2
Add onion cut until translucent
Step 3
Add garlic
Step 4
Add rest of ingredients simmer until potatoes are soft
Step 5
Season to taste
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting potatoes, look for firm ones that are free of blemishes and sprouts.
- For a more flavorful soup, use a higher-quality chicken bouillon.
- Substitute vegetable bouillon for chicken bouillon - This substitution will make the soup vegan friendly and provide a more savory flavor.
- Substitute sweet potatoes for regular potatoes - This substitution will add a subtle sweetness to the soup and increase the nutritional value.
Vegetarian Variation Replace the chicken bouillon with vegetable bouillon and use vegetable oil instead of chicken oil.
Mexican Cornbread - This delicious cornbread is the perfect accompaniment to the Mexican Potato Soup. It's slightly sweet and has a hint of spice, making it the perfect balance to the savory soup. Plus, it's easy to make and sure to be a hit with everyone at the table!
Mexican Street Corn: This Mexican-style corn is a delicious side dish that pairs perfectly with Mexican Cornbread. It's made with grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice, giving it a unique and flavorful taste. The combination of the sweet corn, creamy mayonnaise, and tangy lime juice makes for a delicious and memorable side dish.
FAQ
Q: How long should I simmer the soup?
A: Simmer the soup until the potatoes are soft, which could take up to 30 minutes. Make sure to stir occasionally to prevent sticking.
Q: What ingredients do I need for the soup?
A: You will need potatoes, onions, carrots, celery, vegetable broth, salt, and pepper. You can also add other vegetables and spices to your liking.
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Fun facts:
FUN FACT 1: Mexican Potato Soup is a popular dish in the state of Oaxaca, Mexico. It is believed to have originated in the region in the mid-1800s and is still enjoyed today.
FUN FACT 2: Mexican Potato Soup has been featured on the menu at the White House during the administrations of several presidents, including Ronald Reagan and Bill Clinton.