Best 4 Peruvian Cheesy Potato Soup With Spicy Herb Sauce Recipes

Embark on a culinary journey to the heart of Peru with our exploration of the delectable "Peruvian Cheesy Potato Soup with Spicy Herb Sauce." This comforting and flavorful dish is a symphony of Andean flavors, combining the richness of potatoes, the tanginess of cheese, and the vibrant heat of spicy herbs. Get ready to warm your soul and tantalize your taste buds as we guide you through the steps to create this Peruvian masterpiece in your own kitchen.

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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

PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)

Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina) image

Provided by Ingrid Hoffmann

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 medium Russett potatoes
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
Salt
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley

Steps:

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

CHEESY POTATO SOUP II

Cheesy Potato Soup II image

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Steps:

Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA

Potatoes in Spicy Cheese Sauce - Papa a La Huancaina image

This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.

Provided by Baby Kato

Categories Peruvian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

salsa, a la Huancaina, Spicy Cheese Sauce
4 tablespoons oil, vegetable
1/2 cup onion, chopped
3 -4 chili peppers (yellow aji amarillo frozen is fine or 1/2 cup jarred aji amarillo paste)
1/4 teaspoon turmeric (optional, if you don't want it spicy add tumeric instead)
2 garlic cloves, mashed
2 cups cheese, white farmer's cheese (queso freso, may sub with feta)
4 crackers, saltine (or for slightly sweet flavor add animal crackers instead)
3/4 cup milk, evaporated
1 pinch salt (to taste)
1/4 teaspoon pepper (to taste)
8 potatoes (yellow or white)
lettuce leaf (for plating)
2 hard-boiled eggs
8 large black olives, halved

Steps:

For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
Once onion is softened remove from heat and let cool.
Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
Next add the cheese and crackers and blend until smooth.
The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
Season with salt and pepper to taste and serve at room temperature or chilled.
For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
Boil the potatoes until tender, drain and let cool.
Slice the potatoes and place on top of the lettuce leaves.
Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.

Tips:

For a richer flavor, use a combination of chicken and vegetable broth.
If you don't have any huacatay sauce, you can substitute a mixture of cilantro, mint, and basil.
To make the soup heartier, add some cooked chicken or beef.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This Peruvian cheesy potato soup with spicy herb sauce is a delicious and comforting dish that's perfect for a cold day. The soup is creamy and flavorful, with a slight kick from the spicy herb sauce. It's also easy to make, and can be prepared in under an hour. So next time you're looking for a warm and satisfying soup, give this Peruvian cheesy potato soup a try.