Abuelita's Smoky Papas Soup

Abuelita's Smoky Papas Soup

Where comfort food meets Calle Ocho vibes.

If Tampa Bay had a soup starter pack, you better believe it’d come with potatoes, smoked ham, and a heavy dash of heritage. This week’s bowl—Abuela’s Smoky Papas Soup—takes everything you love about classic potato soup and gives it the Ybor City remix: bold, soulful, and just a little bit spicy.

Here’s the thing: Tampa isn’t just palm trees and beach bars. It’s stories steeped in sofrito, generations that know their way around a pork shoulder, and street corners where the smell of pressed Cuban sandwiches hangs in the air like a love letter to the past. This soup taps into that. It honors the Cuban-American legacy that built neighborhoods like Ybor, while still keeping things simple enough for a Tuesday night.

We’re talking smoked paprika, garlic, a good helping of ham (because flavor > frills), and of course, potatoes—humble, hearty, and ready to soak it all in. It’s the kind of meal that tastes like it’s been simmering all afternoon... even if you just whipped it up between Zoom calls and soccer pickup.

So, whether your abuela taught you how to cook or you’re learning as you go, this soup is a warm welcome to the table—and to Tampa’s rich, resilient, and ridiculously delicious food story.

What You'll Need:

• 1 tbsp olive oil or rendered pork fat (if you want to go full flavor)

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 tsp smoked paprika (or try Spanish pimentón for depth)

• ½ tsp ground cumin

• 1–2 cups diced smoked ham (leftover ham or deli cuts work!)

• 5–6 medium russet or Yukon gold potatoes, peeled and diced

• 4 cups chicken or vegetable broth

• 1 cup whole milk or evaporated milk (classic Cuban kitchens love it)

• Salt & black pepper to taste

• Chopped cilantro, lime wedges, or a swirl of crema for garnish

  
  

Directions:

1. Sauté: In a large pot, heat oil over medium. Add onions and cook until soft. Stir in garlic, paprika, and cumin until fragrant—your kitchen should smell like Abuela’s cocina.

2. Build flavor: Toss in the ham, let it brown slightly, then add potatoes and broth. Bring to a boil, then reduce to a simmer for 20–25 minutes or until potatoes are tender.

3. Creamy dreams: Lightly mash some of the potatoes in the pot to thicken the soup. Stir in milk. Simmer for 5 more minutes. Adjust seasoning.

4. Serve hot: Garnish with chopped cilantro and a squeeze of lime if you like brightness. Crusty Cuban bread on the side? Mandatory.