Trevor's Kitchen

Trevor's Kitchen

Spicy Peruvian Potato Soup

Spicy Peruvian Potato Soup

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 chilis
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

About the Recipe

This robust Peruvian soup (Locro de Papas) has the comfort of potatoes and warming spiciness of chilies.
Light enough for a simple lunch, it’s also satisfying enough to serve as a soup-for-dinner meal.
Taste of Home Test Kitchen, Milwaukee, Wisconsin

Nutritional Info

Getting it done:

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.

3. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chilies, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low until potatoes are tender, 4-6 hours.

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.

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 chilis
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

Getting it done:

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.

3. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chilies, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low until potatoes are tender, 4-6 hours.

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.

About the Recipe

This robust Peruvian soup (Locro de Papas) has the comfort of potatoes and warming spiciness of chilies.
Light enough for a simple lunch, it’s also satisfying enough to serve as a soup-for-dinner meal.
Taste of Home Test Kitchen, Milwaukee, Wisconsin

Nutritional Info

Recipe Categories

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Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
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Vegeterian

Recipe Categories

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