The HUMBLE Spanish Potato Soup | Sopa de Patatas Extremeña Recipe
This Spanish Potato Soup, known as Sopa de Patatas Extremeña, is what simple and humble food is all about. It´s packed with flavors, easy to make, where there´s there’s no tricky techniques or special equipment needed and it´s all done in just 40 minutes.
This recipe dates back to the renaissance era and hails from the region of Extremadura. Where most of the explorers that traveled to the new world where from. Serve this soup next to a bottle of Spanish red wine for a taste of Spanish history.
What really flavors this soup is the Sweet Smoked Spanish Paprika (10% OFF Your Order with Code ¨ONAFORK¨). You can add other spices and herbs if you like, but by keeping it simple, is what makes this soup so special.
TIPS & TRICKS to Make this Recipe: I used new potatoes in this recipe. You want to use potatoes that are a bit more waxy than starchy here. As they hold their shape better and won´t break apart. You can also use yukon gold, golden delight or even red potatoes.
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Watch the Video Below on How to Make this Spanish Potato Soup
The HUMBLE Spanish Potato Soup | Sopa de Patatas Extremeña
- 1/2 cup extra virgin olive oil 120 ml
- 1 onion
- 5 cloves garlic
- 2 1/4 lbs potatoes 1 kilogram
- 2 red bell peppers
- 2 tsp sweet smoked Spanish paprika 4.50 grams
- 1 liter water 4 1/4 cups
- 2 bay leaves
- 1 baguette
- pinch sea salt
- dash black pepper
- handful fresh parsley
Heat a stock pot with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
Meanwhile, roughly chop the garlic and thinly slice the garlic, add into the stock pot with the hot olive oil, mix together
Meanwhile, cut the potatoes (peeled) into half rounds that are 1/4 inch (.635 cm) thick and cut the bell peppers into bite sized pieces
After 5 to 6 minutes and the onion and garlic are lightly sauteed, add in the potatoes and bell peppers, mix together and cook for 5 minutes, then add in the paprika and season generously with sea salt and black pepper, quickly mix together, then add in the water, enough to cover the ingredients and the bay leaves, turn up to a high heat
Once the water comes to a boil, place a lid on the pan and lower to a low-medium heat
While the soup is simmering, heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
Cut the baguette into 1/2 inch (1.25 cm) thick slices, add the slices into the pan with the hot olive oil, all in a single layer, fry for 3 minutes per side or until golden, then set aside
After simmering the soup for 15 minutes and the potatoes are fully cooked through (it can take up to 20 minutes), remove the pan from the heat
Add the fried slices of baguette into shallow bowls, in a single layer, top off with the potato soup and garnish with fresh parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe (10% Off Your Order with Coupon Code ONAFORK)
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