Potato soup

5 min
Medio
10 ingredients

Potato soup

Potato soup is a traditional dish with its roots in home cooking from many regions of the world. In Latin America, this soup is known for its simplicity and comforting flavor. In countries like Mexico, Colombia, and Argentina, it is usually called simply "potato soup" or "potato broth." Although each region adds its own ingredients, the base of potatoes, onion, and broth is a constant that unites these versions. The potato, native to the Andes, has been a staple food in the Latin American diet since pre-Columbian times, which explains the popularity of this soup in various countries.

Potato soup is appreciated not only for its ease of preparation but also for its versatility, as it can be a main dish or a light side. Furthermore, it is an excellent option for cold days or when one desires a nutritious, home-cooked meal. In some variations, cream or cheese is added to make it creamy, while in others, aromatic herbs are incorporated to intensify its flavor. In short, this soup is a perfect example of how simple ingredients can create a dish full of tradition and flavor.

How to Make Potato Soup

Ingredients: Potatoes, Onion, Celery and leaves, Vegetable oil, Boiling water, Bay leaf, Salt, Butter, Milk, Parsley.

Steps:

Peel and thinly slice potatoes, onion, and celery.

Sauté for 3 to 5 minutes in hot vegetable oil.

In a large pot, add all the vegetables and cover with enough boiling water to submerge them.

Place the bay leaf and salt in the pot and boil the vegetables until tender.

Drain the vegetables and reserve the liquid.

Purée the vegetables in the vegetable broth.

Add butter.

Thin the soup with milk to taste.

Heat until warm.

Serve in soup bowls and sprinkle with chopped parsley.

Sopa de papa

Ingredients (10)

  • Potatoes
  • Onion
  • Celery and Leaves
  • Vegetable Oil
  • Boiling Water
  • Bay Leaf
  • Salt
  • Butter
  • Milk
  • Parsley

Instructions (13 steps)

  1. 1 Peel and thinly slice potatoes
  2. 2 onion
  3. 3 and celery
  4. 4 Sauté for 3 to 5 minutes in hot vegetable oil
  5. 5 In a large pot
  6. 6 add all the vegetables and cover with enough boiling water to submerge them
  7. 7 Place the bay leaf and salt in the pot and boil the vegetables until tender
  8. 8 Drain the vegetables and reserve the liquid
  9. 9 Purée the vegetables in the vegetable broth
  10. 10 Add butter
  11. 11 Thin the soup with milk to taste
  12. 12 Heat until warm
  13. 13 Serve in soup bowls and sprinkle with chopped parsley