Extremadura potato soup recipe

Extremaduran potato soup consists of a potato stew that is very simple to prepare. In addition, it is made with few ingredients, simple and cheap. You should know that this soup was not lacking in any house, not only because of its simplicity, but also because it is a comforting and complete dish for cold days. This recipe is also a good way to take advantage of leftover bread, one of those dishes that are passed down from generation to generation and that one always remembers. However, like all traditional dishes, it has its variants depending on the area, although the base is the same, potatoes and bread with a very rich sauce and sweet paprika, which provides very good flavor.

Ingredients to make Extremadura potato soup:

• 3 potatoes
• 200 grams of bread a few days
• 1 piece of red pepper
• 1 onion
• 1 tablespoon sweet paprika
• 2 cloves of garlic
• 1 handful of salt
• 1 splash of olive oil

How to make Extremadura potato soup:

1. To start with the traditional Extremadura potato soup recipe, you must first peel the onion and cut it into pieces. Next, wash the pepper, cut it in half, clean the seeds and cut into squares or julienne. Also peel and chop the garlic. Next, place a pan with a splash of oil and add the onion and red pepper, add a little salt and let it poach a little until they are soft. Then, add the garlic cloves and leave, without burning them, to sauté with the other vegetables.
2. Tip: if you prefer, you can chop all the vegetables very small so you don’t find the pieces.
3. Peel the potatoes and cut them into pieces by snapping them. Then, add them to the pan with the vegetables and the teaspoon of paprika, fry everything together for 2-3 minutes.
4. When the potatoes are sautéed with the sauce, add water to cover the potatoes. Next, add a little salt. Let it cook over medium heat until the Extremadura-style potatoes are cooked, approximately 15-minutes. If you notice that water is needed, you can add hot water.
5. Cut the bread into slices or pieces to add later to the potato broth.
6. When the Extremaduran potato soup is about 2-3 minutes away, taste the salt and correct it. Next, add the bread on top and let it finish cooking. If you do not want to put the bread in the stew, you can put the pieces of bread at the base of each plate, on top of which the potato soup will be served with the stew.