Mexican Potato Soup, or Sopa de Papa, is a hearty and flavorful dish that combines the comforting texture of potatoes with the bold flavors of Mexican cuisine.
This soup is rich, creamy, and spiced just right, making it perfect for a cozy dinner or a satisfying lunch.
Topped with fresh ingredients like cilantro, lime, and cheese, it’s a delicious way to warm up on a cool day.
Preparation Time
- Total Time: 45 minutes
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
Serves: 4-6
Difficulty: Easy
This soup is easy to prepare and can be adjusted to suit your spice preference, making it a versatile dish that everyone will love.
Ingredients
The necessary ingredients (possible in all kinds of variations):
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 ounces) diced tomatoes with green chilies
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, sour cream, and tortilla chips for serving (optional)
Alternative Ingredients:
- Vegan Version: Use vegetable broth and replace milk/cream with coconut milk or almond milk.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Protein Boost: Stir in cooked chorizo, bacon, or shredded chicken.
- Gluten-Free: Naturally gluten-free, just ensure your broth and other ingredients are certified gluten-free.
Steps of Preparation
The steps of preparation (possible in all kinds of variations):
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot, along with the ground cumin, smoked paprika, chili powder, salt, and pepper. Stir to coat the potatoes with the spices.
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are tender.
- Use a potato masher or an immersion blender to slightly mash the potatoes, leaving some chunks for texture.
- Stir in the corn, diced tomatoes with green chilies, and milk or cream. Simmer for an additional 10 minutes to allow the flavors to meld.
- Adjust the seasoning with more salt, pepper, or spices if needed.
- Stir in the lime juice just before serving.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve with shredded cheese, sour cream, and tortilla chips if desired.
Nutritional Benefits
This soup is both delicious and nutritious:
- Rich in Fiber: Potatoes and corn provide a good source of dietary fiber, supporting digestive health.
- High in Vitamins: Potatoes are rich in vitamins C and B6, while corn adds vitamins A and C.
- Balanced Flavors: The combination of spices and fresh lime juice creates a flavorful, satisfying dish.
- Low in Fat: The use of olive oil and broth keeps this soup light yet filling.
- Customizable for Dietary Needs: Easily adapted to be vegan, gluten-free, or low in fat.
Possible Additions or Upgrades
Elevate your Mexican Potato Soup with these ideas:
- Cheesy Goodness: Stir in shredded cheddar or Monterey Jack cheese for a creamier, richer soup.
- Avocado Slices: Top with fresh avocado slices for a creamy, cooling contrast.
- Crunchy Toppings: Add crumbled tortilla chips, crispy bacon bits, or roasted pepitas for texture.
- Herb Infusion: Stir in fresh cilantro or oregano for an extra burst of flavor.
- Smoky Flavor: Use chipotle powder or add a spoonful of chipotle in adobo for a smoky, spicy twist.
Questions and Answers
Can I make this soup ahead of time?
Yes, you can prepare the soup and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
What can I serve with Mexican potato soup?
Serve with a side of warm tortillas, cornbread, or a fresh salad for a complete meal.
How do I make the soup thicker?
Mash more of the potatoes or add a slurry of cornstarch and water to thicken the soup.
Can I add other vegetables?
Absolutely! Add bell peppers, zucchini, or black beans for additional flavor and texture.
How can I make the soup less spicy?
Reduce the amount of chili powder and omit any additional spicy ingredients like jalapeños or cayenne pepper.
Is it possible to make this soup creamy without dairy?
Yes, use coconut milk or a cashew cream to add creaminess without dairy.
What if my soup is too thick?
Thin the soup with a little more broth or water until you reach your desired consistency.
How do I add more protein to the soup?
Add cooked chicken, chorizo, or a can of black beans for a protein boost.
Share the Recipe!
This Mexican Potato Soup is a hearty and flavorful dish that’s perfect for any occasion.
If you love it, don’t forget to share the recipe with your friends and family, and spread the warmth on social media!
