One Potatoe, Two Potatoe Soup!

TJ Fields

By
@GlitterBaker

I learn this recipe when I was only 17 and now make it for appetizer using single soups
during a tray pass for more of upscale events. Looks lovely with cilantro as a topper.

This recipe is the oldest recipe dating back to my grandmothers, mother and her mother!

Gracias!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr

Ingredients

1/8 c
cooking oil
8 large
potatoes
1/2 medium
white onion
2- 8 oz can(s)
tomato sauce
4 c
water
2 c
mexican blend shredded cheese
Hand Full
corn chips- topping
1 Tbsp
sour cream-garnish
pinch
cilantro, fresh
corn muffins
honey

Directions Step-By-Step

1
wash,rinse and diced potatoes. Slice onion.

Add oil into quart sized pot. Brown onions till soft, add potatoes, continue to brown.

Medium heat.
2
Add 2 cans of 8.oz tomatoe sauce, turn down heat to simmer. Add 4 cups of water and continue to simmer.
3
Cook soup for ONE hour or till potatoes are soft. Remove from stove, add cheese, let it melt before serving.

Garnish with sour cream, corn chips, cilantro. Serve with Corn muffin with honey for taste.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy