Go Back Email Link
Mexican Potato Soup

Easy and Creamy Mexican Potato Soup Recipe

Mexican Potato Soup is a rich, creamy dish full ofcomforting flavors. It combines tender potatoes with a blend of spices, such ascumin, chili powder, and paprika, giving it a warm, bold taste. The soup isoften finished with a creamy base of milk or heavy cream, making it a perfect choicefor chilly evenings. Cilantro, shredded cheese, and sour cream are typicallyadded as garnishes to enhance the flavor and texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes (peeled and diced)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 4 cups chicken or vegetable broth
  • 1 cup milk or heavy cream
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh cilantro (for garnish)
  • 1/2 cup shredded cheese
  • Sour cream

Equipment

  • Large Soup Pot
  • Wooden Spoon
  • Knife
  • Cutting board
  • Measuring Spoons
  • Potato Peeler
  • Blender or Immersion Blender
  • Ladle

Method
 

  1. Sauté the Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until they become soft and fragrant, about 3-4 minutes.
  2. Cook the Potatoes: Add the diced potatoes to the pot and stir them with the onions and garlic. Cook for about 5 minutes to give the potatoes a slight golden color.
  3. Add Broth and Spices: Pour in the chicken or vegetable broth, then add the cumin, chili powder, paprika, salt, and black pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 20 minutes or until the potatoes are tender.
  4. Blend the Soup (Optional): For a creamier texture, you can use an immersion blender to blend part of the soup until smooth. If you prefer a chunkier soup, leave it as is.
  5. Add Milk/Cream: Pour in the milk or heavy cream and stir. Allow the soup to simmer for another 5 minutes to allow the flavors to meld.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, shredded cheese, and a dollop of sour cream if desired. Serve hot and enjoy!

Notes

While making Mexican potato soup, the key is to control the texture and seasoning. Adjust the spices to your liking – more chili powder for heat or extra cumin for warmth. If you prefer a thicker soup, use less broth or blend more of the soup. You can also switch up the milk or cream depending on how creamy you want it to be.