The Famous POTATO Soup from the Canary Islands | Caldo Canario de Papas

This potato soup from the Canary Islands, known as caldo canario de papas, is what humble Spanish food is all about. We’re talking basic pantry staples, easy to make, and all done in about 40 minutes using just one pot. Serve it as a starter or even as a main course, next to a garden salad and a crunchy baguette.

To make this recipe, I used yukon gold potatoes. But you can use any type of potatoes you like. Though I do recommend using potatoes that are a bit more waxy than starchy. As they hold their shape better in soups.

What really flavors this soup is the ground cumin, cilantro, and saffron. As well as whisking in two eggs at the end to thicken the soup. Make sure to use the good stuff here, as it makes all the difference in the flavors.

TIPS & TRICKS to Make this Recipe: You can serve this soup warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge in an airtight container. When reheating, just add in some more liquid if the soup is too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make the Famous Potato Soup from the Canary Islands

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The Famous POTATO Soup from the Canary Islands | Caldo Canario de Papas

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 361 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 1 green bell pepper
• 6 cloves garlic
• 1/2 tsp ground cumin 1.50 grams
• 2 tomatoes (finely grated)
• 2 1/4 lbs potatoes 1 kilogram
• 1/2 cup chopped cilantro 15 grams
• 1/4 tsp saffron threads 0.17 grams
• 2 large eggs
• sea salt & black pepper
• 2 1/2 to 3 cups water 600 ml / 720 ml
• cilantro for garnish

Instructions

1. Cut the potatoes (peeled) into small bite-sized pieces that are 1/4 inch (0.625 cm) thick, finely chop the onion, finely chop the green bell pepper, and roughly chop the garlic

2. Heat a stockpot with a medium heat and add in the olive oil

3. After a couple of minutes, add in the chopped onion, green bell pepper, and garlic, mix continuously

4. Once the vegetables are lightly sautéed, about 4 minutes, add in the cumin, quickly mix together, then add in the grated tomato, mix together, and simmer

5. After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the chopped potatoes, chopped cilantro, saffron, and season generously with salt & pepper, mix together, then fill with water, just enough to barely cover the ingredients, raise to a high heat, and give it a mix

6. Once it comes to a boil, place a lid on the stockpot and lower to a low heat

7. In the meantime, crack the eggs into a bowl, season with salt & pepper, and whisk together

8. After simmering the potatoes for about 15 minutes, they should be just cooked through, you can always pierce them with a toothpick to ensure they are done, if not, simmer for a bit longer, at this point, slowly add in the whisked eggs while mixing the soup continuously, then place the lid back on the pan and turn off the heat, let it sit for 2 to 3 minutes

9. Transfer the potato soup into shallow bowls and garnish with fresh cilantro, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

The Famous POTATO Soup from the Canary Islands | Caldo Canario de Papas

Amount Per Serving

Calories 361 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 93mg31%

Sodium 258mg11%

Potassium 1380mg39%

Carbohydrates 53g18%

Fiber 7g29%

Sugar 6g7%

Protein 10g20%

Vitamin A 902IU18%

Vitamin C 87mg105%

Calcium 76mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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