Trevor's Kitchen

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:

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.