Sopa de Papa (Mexican Potato Soup)
A thick, homely soup of potatoes simmered in tomato-tinged chicken broth with a little carrot, perfect with warm tortillas on a cold evening.
Made with Fresh pico de gallo and Mexican chicken stock (caldo de pollo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blend the tomatoes, onion and garlic with 200 ml of your ready made caldo de pollo (see the base recipe) until smooth.
- 2
Heat the oil in a large pot over a medium heat. Pour in the blended mixture and fry for 4 minutes, stirring, until it darkens and thickens.
4 min - 3
Add the potatoes, carrot and the rest of the caldo. Bring to the boil, then simmer for 18 to 20 minutes, until the potatoes are completely tender.
19 min - 4
Use the back of a spoon to crush about a third of the potatoes against the side of the pot to thicken the soup. Season with salt.
- 5
Ladle into bowls and top with avocado and a spoonful of pico de gallo. Serve with lime wedges.
Tips
- Choose waxy potatoes such as Charlotte or Maris Peer so the cubes keep their shape while some can still be crushed.
- Fry the blended tomato until it changes colour. It tastes sweeter and deeper once the raw edge has cooked off.
- Stir in a pinch of smoked paprika or a spoon of chipotle sauce for a smoky version.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours, freeze for up to 2 months, and reheat until steaming hot all the way through.
Questions
Can I make this without chicken stock?
Yes. Use vegetable stock and it becomes vegetarian. The soup relies on tomato, onion and garlic for flavour, so the swap works well.
Why crush some of the potato?
Crushing a few pieces releases starch that thickens the broth without any flour or cream, so the soup stays naturally gluten and dairy free.
Can I add chorizo or bacon?
Yes. Fry 100 g of diced chorizo first and use the red oil to start the soup. It makes a heartier meal.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.