Mexican Potato Soup

Potato soup with chili flakes and spices

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Onion, 2 medium units
Garlic, 4 cloves
Olive oil, 2 tablespoons
Water, 1 L
Potato, 5 medium units
Vegetable soup powder, 1 teaspoon
Salt, a pinch
to taste
Black pepper, 1/2 flat teaspoon
Vegetable (soy) cream 5% fat, 250 ml
for sprinkling and final decoration
Chili flakes, 1/2 teaspoon
Rocket leaves (arugula), 1 handful
Tabasco, to taste


1. Chop the onions and garlic and fry in hot oil until golden.
2. Add the water to the pot.
3. Cut the potatoes into cubes and add to the water, along with the soup powder, salt and black pepper.
4. Cook for about 20 until the potatoes are completely softened.
5. Wait for it to slightly cool down and transfer to a blender or use a rod blender to grind the soup to the desired thickness level.
6. Serve with a drizzle of soy cream on top, sprinkle a little of the chili flakes, the fresh and washed rocket leaves on top and Tabasco (to taste).
7. Bon appetite (:

Total time: 15-30 min

Equipment: blender or rod blender.

The preparation method also includes frying and grinding. The nutritional value does not include the soup powder, rocket leaves (arugula), chili flakes and Tabasco (if added).

Nutritional Values Serving/Unit 100 Grams
Calories 307 cal 88 cal
Proteins 6 g 2 g
Carbohydrates 53 g 15 g
Fat 8 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Natalie Houlding Recipe by Natalie Houlding
Mexican Potato Soup
Wonderful soup for a winter day