If you are a fan of tortilla soup, but mid-week, lack the time to pull off the broiling/grilling required, you’ll appreciate the more simple preparation of caldo de papa. It makes up for the charred depth of its tortilla-filled cousin, with a bright and fresh tomato-onion flavor and is pantry friendly.
Caldo de Papa (Mexican Potato Soup)
makes approximately 2 quarts
1 ½ lbs potato, cubed
4 medium tomatoes or 1 pint canned whole tomatoes
1 large garlic clove
½ yellow onion
2 tablespoons of vegetable oil
4 cups of red vegetarian broth
salt & pepper to taste
½ – 1 teaspoon of chipotle puree
lime, cilantro & fresh chiles (jalapeño or habanero) for garnish
- Place cubed potatoes in a medium saucepan, cover with lightly salted water and boil till tender (easily pierced with fork without falling apart).
- Warm oil in large pot.
- Puree tomatoes, garlic and onion in blender or food processor until smooth.
- Add tomato puree to oil and sauté for 2-3 minutes.
- Add broth to tomato mixture and reduce heat to medium-low until potatoes are ready.
- Add potatoes when tender.
- Season with salt, pepper and chipotle puree and keep on low-heat until ready to serve.
- Serve with a generous squeeze of lime and stack of corn tortillas.
If you already have broth on hand the soup comes together in about the time it takes to boil your potatoes. If not, the broth preparation will add 30-45 extra minutes.