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Potato Soup

See original recipe at: mexicanfoodjournal.com
kept byDouglasC
recipe bymexicanfoodjournal.com
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Ingredients: 

3 white or red potatoes
2 to tomatoes beefsteak or plum
¼ white onion
½ tsp. salt
1 tsp. chicken bouillon
1 tbsp. cooking oil
6 cups of water

  • Peel the potatoes.
  • Cut the potatoes into ½" inch by 2" inch strips.
  • Cut the onion in ¼" inch wide strips.
  • Blend the tomatoes with a few ounces of water.
  • Heat the cooking oil in your pot to medium.
  • Saute the onions in the oil until translucent, about 5 to 6 minutes.
  • Add the potatoes to the pot.
  • Add ½ tsp. salt.
  • Add 1 tsp bouillon.
  • Strain the tomatoes into the pot.
  • Add water to cover potatoes with 1" of water, about 6 cups of water.
  • Simmer for 30 minutes or until the potatoes are fully cooked.

 

See original recipe at mexicanfoodjournal.com

 

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