why make this recipe
Creamy Peruvian Potato Soup is a delicious and comforting dish that warms you from the inside out. This soup is not just tasty; it’s also simple to make and uses basic ingredients that you may already have at home. It’s perfect as a starter or can be enjoyed as a light meal on its own. The combination of creamy potatoes and rich broth creates a wonderful flavor that everyone will love.
how to make Creamy Peruvian Potato Soup
Ingredients
- 2 pounds of potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of milk or cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions
- In a large pot, sauté the onions and garlic until translucent.
- Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk or cream, and season with salt and pepper.
- Serve hot, garnished with chopped cilantro.
how to serve Creamy Peruvian Potato Soup
Serve this soup hot in bowls. You can top each bowl with a sprinkle of chopped cilantro for added color and flavor. Pair it with crusty bread or a fresh salad for a complete meal.
how to store Creamy Peruvian Potato Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the soup in portions for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave.
tips to make Creamy Peruvian Potato Soup
- Use a mix of different potatoes for more depth of flavor and texture.
- Make sure to taste and adjust the seasoning as you go.
- If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend it in batches. Just be careful with the hot liquid!
variation
You can add other vegetables like carrots or corn for extra flavor and nutrition. For a spicier version, consider adding a pinch of cayenne pepper or some diced jalapeños.
FAQs
1. Can I make this soup vegan?
Yes, simply use vegetable broth and replace the milk or cream with a plant-based alternative like coconut milk or almond milk.
2. How can I thicken the soup?
If you prefer a thicker soup, you can add a little more potato or use a cornstarch slurry. Just mix some cornstarch with water and stir it into the soup while it’s cooking.
3. Is it possible to use leftover mashed potatoes?
Absolutely! You can substitute about 2 cups of leftover mashed potatoes for the diced potatoes. Just add them in after the broth, stir, and heat until heated through.
Creamy Peruvian Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and delicious soup made with creamy potatoes and rich broth, perfect as a starter or light meal.
Ingredients
- 2 pounds of potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of milk or cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, sauté the onions and garlic until translucent.
- Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk or cream, and season with salt and pepper.
- Serve hot, garnished with chopped cilantro.
Notes
Use a mix of different potatoes for more flavor. Adjust seasoning to your taste and ensure to blend carefully if using a regular blender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
