Potato Soup - Sopa de Papas
Recipe: #14665
October 17, 2014
Categories: Potatoes, Mexican, Brunch, Cinco de Mayo, Potluck, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, Mexican Dinner, more
"If you like celery, you will love this. I like to add a taco sauce garnish, it looks pretty and complements the flavor of the soup perfectly."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (384.6 g)
- Calories 277.7
- Total Fat - 13.9 g
- Saturated Fat - 8.2 g
- Cholesterol - 79 mg
- Sodium - 914.9 mg
- Total Carbohydrate - 27.7 g
- Dietary Fiber - 3.2 g
- Sugars - 4.4 g
- Protein - 12.2 g
- Calcium - 85 mg
- Iron - 1.5 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat butter in saucepan over medium heat, saute onions and celery. Meanwhile, peel and dice potatoes.
Step 2
Add potatoes, water and bouillon. Heat to boiling, simmer covered for 30 minutes. Add remaining ingredients and cook a few minutes.
Step 3
Place 1/2 potato and liquid mixture in blender and process on low until just smooth. Pour into large bowl. Repeat with remaining soup. Adjust seasonings as desired.
Step 4
Serve warm or chilled, garnished with taco sauce. To make taco sauce look like leaves, pour four dollops, then lightly run through ends with a knife. Add a pinch of shredded cheese to center.
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, choose ones that are firm and have no blemishes or soft spots.
- When selecting celery, choose ones that are crisp and have vibrant green leaves.
- Substitute olive oil for butter to make the soup vegan-friendly. The benefit of this substitution is that it eliminates the need for animal-based products, making the soup suitable for a vegan diet.
- Substitute vegetable broth for the chicken bouillon cubes to make the soup vegetarian-friendly. The benefit of this substitution is that it eliminates the need for animal-based products, making the soup suitable for a vegetarian diet.
Vegetarian Potato Soup Substitute vegetable broth for chicken bouillon cubes and omit the butter. Use olive oil to sauté the onions and celery. Use a vegan sour cream alternative for the sour cream.
Roasted Vegetable Potato Soup Preheat the oven to 400°F. Peel and cube the potatoes, then toss them in a bowl with olive oil, salt, and pepper. Spread the potatoes on a baking sheet and roast for 20 minutes. Meanwhile, in a large pot, heat olive oil over medium heat and sauté the onions and celery. Add the vegetable broth, roasted potatoes, and any other desired vegetables. Simmer for 15 minutes, then puree the soup with an immersion blender. Serve with a dollop of vegan sour cream alternative.
Mexican Rice - Arroz Mexicano. This flavorful side dish is a great accompaniment to the Potato Soup - Sopa de Papas. Its combination of long grain white rice, onion, garlic, tomato sauce, and spices will bring out the best in the soup and add a delicious depth of flavor.
Chiles Rellenos: This classic Mexican dish of stuffed peppers is a perfect side dish to the Mexican Rice - Arroz Mexicano and Potato Soup - Sopa de Papas. The combination of roasted peppers, cheese, and spices will add a delicious smoky flavor to the meal, and the peppers will add a nice crunchy texture.
FAQ
Q: How do I make the taco sauce garnish?
A: To make the taco sauce garnish, pour four dollops on the soup, then lightly run through the ends with a knife. Add a pinch of shredded cheese to the center for a nice finishing touch.
Q: How do I store the leftover taco sauce?
A: To store the leftover taco sauce, transfer it to an airtight container and store it in the refrigerator. It should last for up to two weeks.
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Fun facts:
This recipe is a variation of a traditional Mexican soup called Sopa de Papas. It is believed to have originated in the Yucatan region of Mexico, and is still a popular dish in many parts of the country today.
The use of taco sauce to garnish the Potato Soup is believed to have been popularized by celebrity chef and restaurateur Rick Bayless, who is known for his expertise in Mexican cuisine.