Best 2 Spicy Peruvian Potato Soup Recipes

In the heart of Peru, where the Andes mountains meet the vibrant cities, lies a culinary gem that warms the soul and tantalizes the taste buds: Spicy Peruvian Potato Soup, a cherished dish that embodies the country's rich heritage and diverse flavors. This delectable soup, also known as "Sopa de Papa a la Huancaína," is a symphony of textures and tastes, featuring tender potatoes, a creamy and subtly spicy sauce made from aji amarillo peppers, and a sprinkling of salty cheese. It's a comforting dish that reflects the vibrant spirit of Peru, perfect for a cozy meal or a festive gathering.

This article presents a collection of carefully curated recipes that capture the essence of Spicy Peruvian Potato Soup, each with its unique twist on this beloved classic. From the traditional Huancaína sauce to modern variations that incorporate unexpected ingredients, these recipes offer a culinary journey that celebrates the versatility and deliciousness of this iconic soup. Whether you prefer a classic recipe that honors the traditional flavors or are adventurous enough to explore contemporary interpretations, this article has something for every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will transport you to the heart of Peru, one spoonful at a time.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY PERUVIAN POTATO SOUP

Spicy Peruvian Potato Soup image

This robust Peruvian soup (known there as locro de papa) has the comfort of potatoes and the warming spiciness of chiles. Light enough for a simple lunch, it's also satisfying served as a dinner meal.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 4h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
3 garlic cloves, minced
1 carton (32 ounces) chicken stock
2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 can (4 ounces) chopped green chiles
1/2 cup minced fresh cilantro, divided
1/2 to 1 serrano pepper, seeded and finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 fully cooked Spanish chorizo link (3 ounces), chopped
Optional toppings: Sour cream and cubed avocado

Steps:

In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low 4-6 hours, until potatoes are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 472mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE

Peruvian Cheesy Potato Soup With Spicy Herb Sauce image

Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.

Provided by Madhur Jaffrey

Categories dinner, lunch, soups and stews, main course, side dish

Time 13h20m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

4 white chuños (dried potatoes), each about 1 1/2 to 2 inches in diameter
3 tablespoons olive oil
1 large (6 to 7 ounces) onion, peeled and chopped
6 to 7 large cloves of garlic, peeled and chopped fine
1 large stick of celery, diced
2 medium carrots, peeled and cut into 1/2-inch rounds
1 1-inch piece of fresh ginger, peeled and chopped very fine
8 1/2 to 10 cups water or unsalted chicken stock (if using salted stock, adjust salt in Step 2)
1 3/4 pounds russet potatoes (2 to 4 potatoes, depending on size), peeled and cut roughly into 1-inch dice
1/2 pound peeled pumpkin or butternut squash, cut into 1-inch dice
2 1/4 teaspoons salt, or to taste
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh tarragon leaves
3 tablespoons chopped flat-leaf parsley leaves
3 tablespoons chopped cilantro leaves
3 tablespoons chopped basil leaves
1/4 pound feta cheese, cut into 1/3-inch cubes
3 ounces spinach leaves, stems trimmed away and each leaf halved or quartered
Uchucuta sauce, for serving (see recipe)

Steps:

The evening before you cook the soup, wash the chuños and soak them in a large bowl of warm water, enough to cover it by several inches. Leave for 12 hours. Drain the chuños the next day, wash them off again and cut each potato into 8 to 10 parts. In a large pot, combine the chuño pieces with enough cold water to cover by several inches. Bring to a boil, then reduce heat to low. Cover and simmer until the chuños are puffed up and softer, about 20 minutes. Drain and set aside.
Put the oil in a large pot (at least 6 quarts) and set over medium-high heat. When hot, put in the onion and garlic. Stir and cook for 3 minutes. Add the celery and carrot. Stir and cook 3 minutes. Add the ginger and stir a few times. Put in the drained chuños, 8 1/2 cups water or stock, the russet potatoes, pumpkin or squash, salt, herbs and feta. Bring to a boil, cover, turn heat to low and cook gently for 30 to 40 minutes, or until vegetables are tender.
Add the spinach, stir and cook, covered, on low heat for another 10 to 15 minutes or until the vegetables are very tender but have not turned to mush. Check the salt. Thin the soup out with water or stock if it is too thick. It should be drinkable from the bowl.
Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 4 grams

Tips:

For a creamier soup, blend a portion of the cooked potatoes and vegetables until smooth before returning them to the pot.
If you don't have aji amarillo paste, you can substitute a combination of yellow bell pepper, chili powder, and cumin.
Serve the soup with a dollop of sour cream, chopped cilantro, and a sprinkle of cotija cheese for an extra burst of flavor.
To make the soup ahead of time, simply cook the potatoes and vegetables according to the recipe and then let the soup cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, simply reheat the soup over medium heat until warmed through.

Conclusion:

This spicy Peruvian potato soup is a delicious and hearty dish that is perfect for a cold winter day. The combination of potatoes, vegetables, and spices creates a soup that is both flavorful and filling. Whether you serve it as a main course or a side dish, this soup is sure to be a hit with your family and friends.