Potato chupe

Ingredients

• 1 kgpink or Canchán potatoes, peeled and cubed
• 2 litreswater or chicken stock
• 2 mediumcarrots, sliced
• 1 largePeruvian onion, chopped
• 2 clovesgarlic, chopped
• 240 ml (1 cup)evaporated milk
• 250 gfresh cheese or soft, crumbling cheese
• 3 (2 whole + 1 beaten)eggs
• 1 sprighuacatay or mint (optional)
• 30 ml (2 tablespoons)vegetable oil
• to tastesalt and pepper

Instructions

1. 1

   Make the soffritto

   Heat the oil in a large pan. Add the onion and garlic and sauté until soft and fragrant.

2. 2

   Add the vegetables

   Stir in the carrots and potatoes, then pour in the water or chicken stock. Season with salt and pepper. Cook over a medium heat until the potatoes are very soft.

3. 3

   Add the milk

   Pour in the evaporated milk and heat the soup without letting it come to a full boil, to help prevent the liquid from splitting.

4. 4

   Stir in the cheese

   Add the fresh cheese in pieces and stir gently, allowing it to melt only partly.

5. 5

   Add the eggs

   Beat one egg and pour it into the soup in a thin stream while stirring gently, so it cooks into strands. Add the two whole eggs and cook until they are firm.

6. 6

   Add the herbs

   If using, add the sprig of huacatay or mint. Stir and cook for a further couple of minutes.

7. 7

   Serve hot

   Take the pan off the heat and ladle the soup into deep bowls. Serve with country bread or toasted cancha, and Peruvian ground rocoto chilli.

What is potato chupe?

Chupe is a family of hearty soups associated with the Andean region of Peru. This criollo-style potato version brings together potatoes, vegetables, milk, cheese and eggs for a substantial bowl.

The recipe’s combination of a gently cooked vegetable base and dairy makes it creamy without needing to blend it. Fresh cheese and optional huacatay give it a distinctly Peruvian character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrate, while the oil and evaporated milk contribute much of the fat; cheese and eggs supply protein. Pair a bowl with a generous serving of vegetables or a simple salad to round out the meal.

Choosing the potatoes and cheese

Potatoes: The recipe specifies pink or Canchán potatoes, peeled and cubed. Cut the pieces to a similar size so they soften at roughly the same rate.

Cheese: Fresh cheese is stirred in near the end and is meant to soften partly rather than disappear into the soup. A soft, crumbly fresh cheese is the suggested alternative.

Keep the milk gentle

Evaporated milk: Add it once the potatoes are soft, then warm the soup without bringing it to a full boil. Gentle heat helps keep the liquid smooth.

Cheese: Fold it in carefully so the pieces retain some texture. Vigorous stirring can break them up more than intended.

Cook the eggs carefully

Egg strands: Pour the beaten egg in a thin stream while stirring gently; this lets it set in fine ribbons through the soup.

Whole eggs: Add the remaining two after the beaten egg and cook until firm. Keep the soup at a gentle simmer while they cook.

Check the texture

Potatoes: They should be very soft before the milk goes in. If they are still firm, continue cooking them in the stock rather than rushing the dairy stage.

Broth: The potatoes and cheese add body, while the milk gives the soup a creamy finish. Avoid a hard boil after adding the milk.

Finish with herbs and sides

Herbs: Huacatay is an optional aromatic finish; mint is offered as an alternative. Add the sprig for the final couple of minutes so its aroma carries through the soup.

To serve: Ladle into deep bowls while hot. The recipe suggests country bread or toasted cancha, with ground Peruvian rocoto chilli alongside.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they cook at a similar pace.
• Let the potatoes become very soft in the stock before adding the evaporated milk.
• Keep the heat gentle once the milk is in to help prevent the soup from splitting.
• Pour the beaten egg in a fine stream while stirring lightly for distinct strands.
• Add the fresh cheese gently if you want some pieces to remain intact.
• Serve the soup soon after cooking, while the eggs are firm and the broth is hot.

Variations

• Use mint: Choose the listed mint alternative if huacatay is unavailable.
• Choose the stock: Use water for a simpler broth or chicken stock for the version specified in the recipe.
• Adjust the cheese: Use a soft, crumbling cheese in place of fresh cheese.
• Add the herb: Leave out the optional sprig for a more straightforward, dairy-led flavour.
• Serve with cancha: Add toasted cancha at the table for a crunchy accompaniment.

Common mistakes to avoid

• Adding milk too soon: Wait until the potatoes are very soft before pouring it in.
• Boiling the dairy: Heat gently after adding the milk to help keep the soup smooth.
• Stirring the cheese vigorously: Fold it in softly so it only melts partly.
• Pouring in the beaten egg all at once: Add it in a thin stream while stirring to form strands.
• Serving before the whole eggs set: Cook them until firm before taking the pan off the heat.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until hot throughout, avoiding a hard boil; the eggs and cheese may change texture slightly.

Frequently asked questions