Sherri's Tex-Mex Potato Soup

Total Time
Prep 15 mins
Cook 45 mins

I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. If you prefer a milder soup and not so spicy, add plain tomatoes not Rotel. The spice amounts are a guideline-adjust to your taste. This recipe is easy to make your own-consider adding kernel corn, bell pepper, celery, hominy, peas, carrots, squash or even cooked chorizo, ground beef, ham, or chicken. Also, try cheddar or monterrey jack cheese. Delicious served with cornbread-try Sherri's Cornbread. Enjoy!

Ingredients Nutrition


  1. Fry bacon in 2 quart pot until crisp; drain grease.
  2. Add the onions and garlic and saute about 2 minutes.
  3. Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes.
  4. Add salt and pepper to taste.
  5. Add potatoes and cook until tender, about 15 minutes.
  6. Cube cheese and place in bottom of soup bowl and cover with hot soup.
  7. Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese.
Most Helpful

5 5

So glad I doubled this! I've never had a potato soup like this before. Delicious, simple, and quick to make. I didn't use the velveeta. We just sprinkled some shredded pepper jack on top. I will definitely make this one again. Too bad it hasn't received more reviews.

5 5

TOTALLY fabulous Sherri! I made this today and we both loved it. I made is exactly as posted and decided to add the optional cumin and oregano, as well as garnish it with grated cheese, carrot, sweetcorn and coriander (cilantro). It hit the spot on this cold and wintery day, we ate it with home-made bread and had seconds as it was so good. I used Rotel with chillies - a precious tin from a recent swap with a partner in the USA - so you ARE very honoured that it was used in this soup!! Made for Tex-Mex Photo Challenge in the Photos Forum. Merci encore! FT:-)