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Spicy Peruvian Potato Soup

Total Time

Prep: 35 min. Cook: 4 hours

Makes

8 servings (2 quarts)

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
Spicy Peruvian Potato Soup Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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

1 cup: 153 calories, 5g fat (1g saturated fat), 7mg cholesterol, 472mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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