Peruvian Potato Soup with Queso Fresco and Avocado

A creamy and comforting Peruvian potato soup, perfect for a chilly evening. Topped with queso fresco, avocado, and fresh cilantro for a burst of flavor and texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.88/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil(For sautéing)

£0.20

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

2tablespoonsAji Amarillo Paste(Can substitute with a milder chili paste if unavailable)

£0.75

1.5poundsPotatoes(Yukon Gold or Russet, peeled and cubed)

£0.75

6cupsVegetable Broth(Low sodium)

£0.60

1cupMilk(Whole milk or plant-based milk)

£0.30

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

4ouncesQueso Fresco(Crumbled, for topping)

£2.50

1mediumAvocado(Diced, for topping)

£1.00

0.3cupCilantro(Chopped, for garnish)

£0.40

4Lime wedges(Optional, for serving)

£0.50

Total Cost

£7.51

£1.88 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and aji amarillo paste to the pot and cook for another minute until fragrant.
3.
Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.
4.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
5.
Return the soup to the pot. Stir in the milk and heat through. Season with salt and pepper to taste.
6.
Ladle the soup into bowls and top with crumbled queso fresco, diced avocado, and chopped cilantro.
7.
Serve immediately with lime wedges, if desired.

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My Notes

Nutrition Information

Nutrition per serving (550g)

475 kcal / 1987 kJ

Carbs

46g

18% of RDA

Fat

26g

37% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If you don't have a blender, you can mash the potatoes with a potato masher or fork for a chunkier soup.

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Peruvian Potato Soup with Queso Fresco and Avocado

Ingredients

Instructions