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Spanish Potato Soup Recipe

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Spanish Potato Soup A Little And A Lot
Spanish Potato Soup A Little And A Lot from alittleandalot.com

Description

Spanish potato soup, or Sopa de Patatas, is a hearty and comforting soup that originated in Spain. This delicious soup is made with simple and affordable ingredients and is easy to prepare. It is a perfect meal for cold winter days, but can be enjoyed any time of the year.

Prep Time

The prep time for this soup recipe is approximately 15 minutes.

Cook Time

The cook time for this soup recipe is approximately 40 minutes.

Ingredients

  • 4 medium-sized potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 cups of chicken or vegetable broth
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • Fresh parsley, chopped (optional)

Equipment

  • A large pot
  • A wooden spoon
  • A sharp knife
  • A cutting board

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  3. Add the minced garlic and sauté for another minute.
  4. Add the chopped red and green bell peppers and sauté for 5 minutes.
  5. Add the diced potatoes, chicken or vegetable broth, smoked paprika, dried oregano, ground cumin, salt, and black pepper to the pot.
  6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
  7. Remove the soup from the heat and let it cool for a few minutes.
  8. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can use a regular blender, but be sure to let the soup cool before transferring it to the blender and blend it in batches.
  9. Return the soup to the pot and reheat it over low heat.
  10. Serve the soup hot, garnished with chopped fresh parsley, if desired.

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • If you like your soup to be thicker, you can add a tablespoon of cornstarch or flour to the soup.
  • This soup can be made vegan by using vegetable broth instead of chicken broth.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 143
  • Fat: 4g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 4g

Recipe Tips

  • Be sure to dice your potatoes into small pieces so that they cook evenly.
  • If you don't have smoked paprika, you can use regular paprika instead.
  • For a spicier version of this soup, you can add a chopped jalapeño pepper or a pinch of cayenne pepper.

Enjoy this delicious and easy Spanish potato soup recipe!


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