Sopa De Papa Potato Soup Food

SOPA DE PAPAS (POTATO SOUP)

Sopa De Papas (Potato Soup) image

This soup can be served hot as a traditional soup, but I also love it served cold for lunch on a hot day. It's mild - not spicy at all, but with lots of flavor.

Provided by puppitypup

Categories Potato

Time 45m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups chopped green onions
1 cup sliced celery
1/4 cup butter
3 medium baking potatoes, peeled and cubed
3 cups water
2 chicken bouillon cubes
2/3 cup milk
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 cup mild taco sauce, like Taco Bell Taco Sauce

Steps:

In pan large enough to hold all ingredients, saute onions and celery in butter for 5 minutes.
Add potatoes, water and bouillon. Heat to boiling.
Simmer, covered, for 30 minutes.
Place 1/2 potato and liquid mixture in blender, cover and process on low just until smooth.
Pour into serving bowl and repeat with remaining potato and liquid mixture.
Whisk in remaining ingredients, except taco sauce, until smooth. serve warm or chill 2 hours before serving.
Garnish with taco sauce.

Nutrition Facts : Calories 228.9, Fat 14.1, SaturatedFat 8.7, Cholesterol 35.9, Sodium 963, Carbohydrate 22.9, Fiber 2.7, Sugar 2.9, Protein 4.3

LEEK AND POTATO SOUP/ SOPA DE PAPA Y PORO

Leek and Potato Soup/ Sopa De Papa Y Poro image

Potatoes and leeks in a light tomato broth. Can be made vegetarian by using vegetable broth instead of chicken broth.

Provided by Mami J

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 tablespoons vegetable oil
4 yellow potatoes, cut into sticks (like French fries)
1 cup leek, sliced (about 1)
1 cup tomato sauce
5 cups chicken broth
salt and pepper
queso fresco, grated, to garnish

Steps:

Heat oil in a large soup pot over medium heat. Add the potatoes and cook for 5 minutes, stirring to avoid any browning.
Add the leek and stir to combine. Cook until leek looks translucent.
Add the tomato sauce and stir to combine. Bring to a boil and add the chicken stock. Bring to a boil and reduce heat.
Cook until potatoes are tender, but not falling apart, about 20 minutes. Add salt and pepper to taste. Serve hot, garnishing with the grated cheese.

Nutrition Facts : Calories 253.7, Fat 12.8, SaturatedFat 1.8, Sodium 861.5, Carbohydrate 28.2, Fiber 4.3, Sugar 4.5, Protein 7.2

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