Sopa de papa is one of those soups I ate all the time growing up in Mexico. It’s simple, it’s comforting, and it’s the kind of thing my mom would make on a Tuesday night with whatever was in the kitchen. Potatoes, tomatoes, onion, garlic, cilantro, and that’s pretty much it. The magic is in the caldillo, that tomato broth that simmers everything together and makes the whole house smell amazing.
If you’ve never made sopa de papa before, you’re going to love how easy it is. 30 minutes, one pot, basic ingredients. It’s the definition of Mexican comfort food.
What is caldillo?
Caldillo is the base of this soup and many other Mexican dishes. It’s a simple tomato broth made by blending tomatoes, onion, and garlic, then frying that mixture in a hot pot until it changes color and deepens in flavor. That frying step is what gives the broth its richness. Without it, the soup would taste flat. You want the blended mixture to hit hot oil and sizzle, then cook for about 5 minutes until it turns a deep red.
Ingredients
- Potatoes: peeled and cubed. I use about 5 medium ones. Yukon Gold or any waxy potato works best because they hold their shape.
- Tomatoes: 2 large ones, for the caldillo. Roma tomatoes work great too.
- White onion: half, for blending into the broth.
- Garlic: 2 cloves.
- Vegetable broth or water: broth adds more flavor, but water works fine. Chicken broth is also an option.
- Oregano: dried Mexican oregano if you have it.
- Fresh cilantro: a sprig goes into the pot while it simmers, and more for garnish.
- Salt: to taste.
- Oil: just a little for frying the caldillo.
How to make sopa de papa
- Make the caldillo. Blend the tomatoes, onion, and garlic until smooth.
- Fry it. Heat a little oil in a pot over medium heat. Pour in the blended mixture (careful, it splatters). Cook for about 5 minutes, stirring occasionally, until it turns a deep red and the raw tomato smell is gone.
- Add potatoes and liquid. Add the cubed potatoes, vegetable broth or water, oregano, and a sprig of cilantro. Bring to a boil, then lower the heat and simmer for about 20 minutes until the potatoes are tender.
- Season and serve. Taste and adjust salt. Serve hot with fresh cilantro, crumbled queso fresco, and warm tortillas.
Tips
- Cut the potatoes evenly so they all cook at the same rate. About 1 inch cubes is perfect.
- Don’t skip frying the caldillo. This is where all the flavor develops. If you just dump the raw blend into water, it won’t taste the same.
- Use hot broth if possible. Adding cold liquid to the hot caldillo can lower the temperature and slow down cooking.
- Don’t overcook the potatoes. They should be tender but still hold their shape. Check at 15 minutes.
Variations and toppings
- With cheese: top with crumbled queso fresco, Cotija, or shredded Chihuahua cheese. For a cheesy potato soup, try my caldo de queso.
- Spicier: add a chopped jalapeño or serrano to the blender with the tomatoes. Or add a chipotle in adobo for smoky heat.
- Creamier: stir in a little sour cream or Mexican crema at the end.
- With greens: add a handful of spinach or chopped kale in the last 5 minutes.
- With pasta: add a handful of fideo or small pasta shapes. This turns it into sopa de papa con fideo, which is a whole other level of comfort.
What to serve it with
- Warm corn or flour tortillas
- Mexican rice on the side
- A simple green salad
- Sliced avocado
- Crusty bread for dipping
How to store
Let the soup cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened.
Can you freeze it? Yes. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove. The potatoes may soften a bit more after freezing, but the flavor stays great.
More Mexican soups you’ll love
- Caldo de queso (Sonoran cheese and potato soup)
- Creamy potato and cilantro soup
- Roasted red pepper and potato soup
Frequently Asked Questions
Sopa de Papa
Ingredients
Caldillo (broth):
- 2 large tomatoes or 3 Roma tomatoes
- ½ white onion
- 2 garlic cloves
- 1 tablespoon vegetable oil
Soup:
- 5 medium potatoes peeled and cubed (about 1 inch)
- 4 cups vegetable broth or water chicken broth also works
- 1 teaspoon dried oregano Mexican oregano preferred
- 1 sprig fresh cilantro plus more for garnish
- Salt to taste
Toppings (optional):
- Crumbled queso fresco or Cotija
- Sour cream or Mexican crema
- Sliced avocado
- Extra fresh cilantro
Instructions
- Blend the tomatoes, onion, and garlic until completely smooth.
- Heat the oil in a pot over medium heat. Pour in the blended mixture (it will splatter). Cook for about 5 minutes, stirring occasionally, until it turns a deep red and the raw tomato smell is gone.
- Add the cubed potatoes, broth or water, oregano, and cilantro sprig. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are tender.
- Taste and adjust salt. Serve hot with fresh cilantro, crumbled queso fresco, and warm tortillas.
Notes
- Yukon Gold or waxy potatoes hold their shape best. Russets work but break apart more.
- Don’t skip frying the caldillo. This step develops all the flavor.
- Use hot broth if possible to keep the temperature up.
- Check potatoes at 15 minutes to avoid overcooking.
- For a spicier soup, blend a jalapeño or serrano with the tomatoes.
- Add a handful of fideo or small pasta for sopa de papa con fideo.
- Stores in the fridge up to 3 days. Freezes well for up to 3 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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