Description
A hearty and creamy soup made with yellow potatoes and spices, perfect for chilly evenings.
Ingredients
Scale
- 4 large yellow potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup evaporated milk
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the oil: In a medium pot, warm the vegetable oil over medium heat.
- Sauté the onion and garlic: Add the chopped onion and minced garlic, sautéing until soft and translucent, about 3-4 minutes.
- Add spices: Stir in the ground cumin and dried oregano. Cook for an additional minute to let the spices bloom.
- Incorporate potatoes and broth: Add the diced potatoes and pour in the broth. Bring the mixture to a boil.
- Simmer until tender: Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup: Carefully blend half of the soup using an immersion blender (or transfer to a traditional blender). Return the blended soup to the pot.
- Stir in evaporated milk: Add the evaporated milk, then season with salt and pepper to taste. Stir and let simmer for an additional 5 minutes.
- Garnish and serve: Ladle the soup into bowls, garnish with chopped cilantro, and enjoy!
Notes
For a spicier kick, add diced jalapeños with the onion and garlic. This soup can be made a day ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg