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

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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