Spicy Peruvian Potato Soup
This robust Peruvian soup (known in Peru as locro de papa) has the comfort of potatoes and warming spiciness of chiles. Light enough for a simple lunch, it’s satisfying as a dinner meal, too.
—Taste of Home Test Kitchen
Prep: 35 min. • Cook: 4 hours • Makes: 8 servings
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 medium sweet red pepper, cut into 1-in. pieces
- 3 garlic cloves, minced
- 1 carton (32 oz.) chicken stock
- 2 large Yukon Gold potatoes, peeled and cut into 1-in. cubes
- 1 can (4 oz.) chopped green chiles
- ½ cup minced fresh cilantro, divided
- ½ to 1 serrano pepper, seeded and finely chopped
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 fully cooked Spanish chorizo link (3 oz.), chopped
- Optional: Sour cream and cubed avocado
- 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.
- 2. Add chicken stock, potatoes, chiles, ¼ cup cilantro, serrano pepper and seasonings. Cook, covered, on low for 4-6 hours, until the potatoes are tender.
- 3. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining ¼ cup cilantro; heat through. If desired, serve with sour cream and avocado.
1 cup: 153 cal., 5g fat (1g sat. fat), 7mg chol., 472mg sod., 23g carb. (3g sugars, 2g fiber), 6g pro. Diabetic exchanges: 1 ½ starch, 1 fat.
TIP
Chorizo is commonly used in both Mexican and Spanish cuisines. Spanish chorizo is made with smoked pork, while Mexican chorizo uses fresh pork. Chorizo is sold in markets both fully cooked and fresh; be sure to use cooked chorizo for this recipe.
