A Cozy Puerto Rican Twist on Classic Potato Soup

There’s nothing quite like a comforting bowl of soup to warm you up, especially when it has a flavorful twist! Today, I’m sharing a recipe that gives the classic potato soup a Caribbean upgrade—perfect for when you want something a little different but still crave that cozy, familiar feeling.

Puerto Rican Flavors

This soup incorporates sofrito, a Puerto Rican flavor base made from fresh ingredients like bell peppers, onions, garlic, and cilantro. It’s the heart of many Puerto Rican dishes, giving them a bright and savory flavor. The addition of smoked paprika and adobo seasoning adds a deep, earthy spice, while coconut milk brings creaminess with a hint of tropical sweetness. Together, these ingredients elevate a simple potato soup into something truly unique and vibrant.

Why Coconut Milk?

One of my favorite Puerto Rican twists in this recipe is the use of coconut milk. Traditional potato soups often rely on heavy cream or milk for their richness, but I love how coconut milk keeps the soup creamy while adding a subtle sweetness that plays beautifully with the spices. Plus, it makes this dish dairy-free, perfect for those with dietary restrictions!

Recommended Products

If you’re making this dish, here are a few products I’d recommend to make the cooking process even smoother:

1. Immersion Blender – To achieve that perfect balance of chunky and creamy textures without transferring soup to a blender, I love using this immersion blender from KitchenAid. It’s a kitchen must-have for soups, sauces, and more.
2. Coconut Milk – Not all coconut milk is created equal! I recommend using organic coconut milk from Iberia for the creamiest consistency and best flavor in this soup.
3. Adobo Seasoning – For that authentic Puerto Rican flavor, you can’t go wrong with Goya’s Adobo seasoning. It’s the perfect blend of spices to elevate your cooking.
4. Sofrito – If you’re short on time and don’t want to make your own sofrito from scratch, I recommend Goya’s pre-made sofrito, which brings all the fresh flavors of Puerto Rico straight to your kitchen.

Final Thoughts

This Puerto Rican-inspired potato soup is a fun and delicious way to switch up your soup game. It’s flavorful, hearty, and perfect for cool evenings. Whether you’re cooking for your family or hosting friends, this dish is sure to be a hit!

Recipe: Puerto Rican Inspired Potato Soup

This Puerto Rican-inspired potato soup blends the comforting creaminess of traditional potato soup with the bold, bright flavors of Puerto Rican cuisine. It’s the perfect bowl of warmth for any season, bringing together the smoothness of potatoes with the kick of sofrito and the richness of coconut milk. It’s a fusion of familiar comfort with a vibrant island twist.

Ingredients:

• 4 large russet or Yukon gold potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 2 tablespoons Puerto Rican sofrito (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth (or chicken broth)
• 1 can (13.5 oz) coconut milk
• 1 teaspoon adobo seasoning (Puerto Rican or store-bought)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving
• Optional: Crumbled queso fresco or grated Parmesan cheese for topping
• Optional: Crusty bread or tostones on the side

Instructions:

1. Prepare the Sofrito (if making from scratch):
   • In a blender or food processor, combine 1 small onion, 1 bell pepper, 4 garlic cloves, a handful of cilantro, and 2 tablespoons of olive oil. Blend until smooth.
2. Cook the Base:
   • In a large pot, heat olive oil over medium heat. Add onions, garlic, and sofrito, sautéing until fragrant and translucent, about 3-5 minutes.
3. Add Vegetables & Seasonings:
   • Stir in the diced bell peppers and cook for another 3 minutes. Add cumin, paprika, and adobo seasoning, stirring to combine.
4. Add Potatoes & Broth:
   • Add the diced potatoes to the pot and pour in the vegetable broth. Bring the soup to a boil, then reduce to a simmer. Cook for about 20 minutes or until the potatoes are fork-tender.
5. Blend for Creaminess:
   • Use an immersion blender to puree about half the soup for a creamier texture while still leaving some chunks. Alternatively, you can transfer half the soup to a blender, blend until smooth, and return it to the pot.
6. Add Coconut Milk:
   • Stir in the coconut milk and simmer for another 5 minutes to heat through. Adjust seasoning with salt and black pepper to taste.
7. Serve & Garnish:
   • Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime. Optional toppings include crumbled queso fresco or grated Parmesan cheese. Serve with crusty bread or tostones for a full meal.

What to Serve It With

For a full meal, I love serving this potato soup with tostones, crispy fried plantains, or crusty bread for dipping. You can even top it with crumbled queso fresco or grated Parmesan for an added layer of richness. A sprinkle of fresh cilantro and a squeeze of lime juice really bring out the bright flavors, too.