Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese. Vegetarian and gluten-free. Video included!
{First posted May 18, 2015. Last updated, January 18, 2022}
By now Farmer’s markets are probably starting to open in your area and to that I say “Whoopdee-freakin-do for you!” You want to know when our village Farmer’s market gets kicked off? The Monday after the Fourth of July.
The Fourth. Of. July.
It’s not the farmer’s fault, of course, it’s simply a fact of life when the weather is consistently shitty, cold, and snowy until the first week of June. As a matter of fact, it is snowing right now. So while I’m thrilled for all you garden pea and strawberry eaters I’m craving the comfort of a warm bowl of Mexican potato soup.
What is Mexican Potato Soup?
Mexican potato soup is the ultimate comfort food. It is the dictionary definition of ‘hearty’; made with fat chunks of potato, jalapeños, and fire-roasted tomatoes all in a creamy broth.
The soft, diced cheese gets thrown in at the end and turns into great, melty strands as the soup is ladled into bowls. It may not be all one needs to deal with snow in late May, but its a start.
What kind of cheese to use?
There is a time and place for fancy cheese but this, my friends, is not it.
To make this soup you will walk past the mustachioed man behind the cheese counter and head straight for the refrigerated dairy section where tucked in between the sour cream and onion dip you will find blocks of Colby jack, cheddar, and Swiss.
Grab about three of those babies, whichever ones float your boat (I went cheddar jack) and by now you should be getting the picture of where this Mexican potato soup is going. If you want to use a Mexican cheese, queso fresco would be delicious too.
How To Make it
When Armando was a kid (back when he could eat dairy—ah, the good ‘ol days) his mom would make this soup on the regular. It’s one of those easy Mexican food recipes mom’s keep in their back pocket for when they are short on time and ingredients. Here’s how to make it.
- First step is to sauté the onions in oil in a large soup pot. Then add the potatoes, jalapeños (or you could use canned green chiles if you prefer), and garlic.
- Once the vegetables are soft and tender, add the tomatoes. To this tomato broth, add the chicken broth and milk, reduce heat, cover and let simmer about 30 minutes.
- Add cheese and stir until it starts to melt. Ladle in bowls and top with tortilla chips and serve!
More Soup Recipes To Try!
- Caldo de Pollo Crock Pot Recipe
- Pork Pozole Recipe
- Caldo de Res {Mexican Beef and Vegetable Soup}
- Instant Pot Pork Chili Verde with Cheese
- Vegan Pozole Verde
- Green Tomato Soup with Sausage and Rice
- Creamy Crock Pot Chicken Tortilla Soup
Have very few ingredients and very little time?
Give this Mexican soup recipe a try! Don’t forget to share it with me when you do. Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!
Mexican Potato Soup with Melty Cheese
Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese.
Ingredients
- 4 tablespoons unsalted butter
- 1 white onion, (diced)
- 3 large jalapeños, diced (remove seeds if you'd like less spicy)
- 2 large cloves garlic, (chopped)
- 3 pounds yellow or red potatoes , (peeled and diced)
- 1 (14.5-ounce) can diced fire roasted tomatoes
- 4 cups whole milk
- 3 cups chicken stock or vegetable broth
- 1 1/2 pounds Monterey Jack or Cheddar cheese, (diced)
- Thinly sliced scallions and tortilla chips, for serving
Instructions
- Saute onions. Heat oil in a large stock pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally for 3-4 minutes.
- Cook remaining vegetables. Add jalapeños, garlic, and potatoes and season again with salt and pepper. Cook until vegetables are starting to soften, about 4 minutes more.
- Bring to a simmer. Add tomatoes, milk, and stock and bring to a simmer, stirring occasionally. Cover and simmer over low heat until potatoes are tender, about 20 minutes.
- Add cheese. Taste and season with salt as needed. Add cheese and stir to combine. Let sit a minute or two then ladle into bowls and serve with tortilla chips.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 665Total Fat: 38gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 95mgSodium: 782mgCarbohydrates: 49gFiber: 4gSugar: 11gProtein: 33g
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