Mexican Potato Soup

Ingredients

• 3 Roma tomatoes
• 1 small clove garlic
• 5 cups water, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 medium white onion, finely chopped
• 4 medium golden potatoes, peeled, cut into 2-inch sticks
• 2 teaspoons chicken bouillon granules
• salt, to taste
• parsley, to taste, chopped, for garnish

Directions

1. Add the tomatoes to a skillet and roast, turning them every few minutes, about 8-10 minutes.

2. In the pitcher of a blender, add the tomatoes, the garlic, and 1 1/2 cups of the water and blend until it is smooth.

3. Heat the oil in a large saucepan over medium heat.

4. Add the onions to the skillet and sauté until transparent, about 2 minutes.

5. Pour the tomato mixture through a fine-mesh strainer into the sautéed onion and bring to a boil.

6. Add the potatoes, the remaining water, the chicken bouillon granules, and the salt to the soup mixture and bring to a boil.

7. Reduce the heat and place the lid on the saucepan, leaving space to allow the pot to release some of the steam, and cook the soup until the potatoes are tender, about 15 minutes.

8. Garnish the soup with the parsley and serve.