Sopa de Papa
Potato Soup
A humble potato soup thickened the old-fashioned way — by mashing a few cooked cubes against the side of the pot instead of reaching for cream.
Sopa de Papa
✦ Antes de Empezar
Before you cook
How do I get the broth thicker without adding cream?
The potatoes do the work themselves: as they simmer 20 to 25 minutes they release starch that lightly thickens the broth, and you can mash a few of the cooked cubes against the side of the pot for an even thicker, creamier texture — no dairy needed.
Ingredientes· 8View
The Soup Body
- 4 largeYukon Gold Potatoespeeled and diced
- 2 mediumLeekswhite and light green parts, washed and sliced
- 1 mediumCarrotsdiced small
- 2 clovesGarlicminced
- 5 cupsChicken Broth
- 4 stripsBaconchopped
- to tasteSalt & Pepper
Topping
- 1/2 cupShredded Monterey Jack or Cheddar Cheese
Instrucciones
6 pasosLicúa el jitomate
Blend the tomato
Blend the tomatoes, onion, garlic, and 1 cup of broth.
Fríe el puré
Fry the purée
Fry the purée in oil for 7 minutes.
Agrega la papa
Add the potatoes
Add the potatoes, remaining broth, oregano, and salt.
Hierve a fuego lento
Simmer gently
Simmer for 20 to 25 minutes, until the potatoes are tender and release enough starch to lightly thicken the broth.
Machaca un poco
Mash it a little
Mash a few potato cubes against the side of the pot if you want a thicker texture.
Sirve
Serve
Serve with cheese.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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