Fresh corn, potatoes and melting cheese elevates this easy-to-make and perfectly seasoned Peruvian Potato Cheese Soup into something special.
This Peruvian Potato Cheese Soup with Chicken hails from the South American area of Peru along the Andes. It’s the kind of soup that warms the soul and puts a smile on your face.
Known as Locro de Papa, it’s hearty, filling and is loaded with fresh corn, potatoes and melting cheese that elevates this easy-to-make soup into something you’d think took a long time to make, but doesn’t. No one needs know but us.
So I have a confession to make. I had a good friend stay with us as a house guest last week, and truth be told, it was such a fun time, but I completely forgot what I was going to make for her at our first dinner. My mind raced on what to make and impress her with as she would be at my house in 3 hours! I mean she is another food blogger. I needed to step it up a bit.
I thought about it and remembered how much Dave enjoyed this easy to make Peruvian Potato Cheese Soup with Chicken last week and thought I’d get her take on it, so I set out to make it again. I also needed something else to round out the meal. I mean as good as this soup is I felt we needed something else. So I busted out my rolling pin and made my Empanadas Mendocinas. Fresh and homemade with love.
This was turning into a South American feast and they went over well I’m happy to say!
Needless to say, my house guest was none other than Nagi from RecipeTin Eats. We had so much fun hanging out, talking about food and our dogs and she is just as genuine and fun as she comes across on her site. A friend and fellow food blogger for two years now it was great to hang out and visit.
This soup is one that is light, as in it has a wonderfully flavored chicken broth enhanced with sautéed onion, garlic, fresh corn and milk. No roux thickened soup this time. The herb that makes this is Mexican oregano, but regular oregano works just as well. Frozen corn and peas can be substituted here as well if fresh is unavailable where you’re at.
I like to add shredded rotisserie chicken to this to make it a little more substantial, but you don’t have to add it if you don’t want. I have even made this with shredded slow roasted pork. Heavenly as well.
With all the cubed potatoes soaking in that aromatic broth, the Cotija cheese cubes added towards the end of cooking melting, and the added milk in the broth coming from the freshly cut corn, this soup is a winner. Cotija cheese is a hard cow’s milk cheese that originated from Mexico and is like feta cheese’s younger brother in flavor.
Who could resist melting cheese in a milky, herb infused broth? Plus it’s cooked and on the table in 30 minutes!
Not for the night that we ate this soup, but the following evening Nagi made her Easy Chocolate Fudge Cake for dessert. Go check it out, it was superb. Chocolate Nirvana!
Enjoy this Potato Cheese Soup and Happy Monday everyone!
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 fist-sized white potatoes diced
- 3 cloves garlic minced
- 2 tsp dried Mexican oregano
- Pinch dried chile flakes
- 4 cups chicken stock
- 4 ears ripe corn kernels sliced off
- 1 cup fresh or frozen peas
- 6 ounces Cotija or queso fresco cubed, 1 well-rounded cup
- 1 cup whole or low-fat milk
- 2 cups shredded chicken
- Kosher salt
- Fresh cracked black pepper
- In a large stock pot (at least 5 quarts) over medium-high heat add the olive oil and onion and cook until translucent , about 6 minutes. Add the potatoes and a pinch salt. Cook until the edges of the potatoes are beginning to soften and turn a golden brown, about another 5 minutes.
- Add the garlic, Mexican oregano, and red pepper flakes. Cook until the garlic is fragrant, about 30 seconds, then add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes.
- Add the corn kernels, peas, Cotija cheese (See Note 3), milk and shredded chicken to the soup. Stir and bring back to a simmer another 5 minutes. Taste and season as needed.
1. The herb that makes this is Mexican oregano, but regular oregano works just as well.
2. The fresh cut corn adds a nuanced flavor to the broth from the corn milk as it cooks in the soup. Frozen corn and peas can be substituted here as well if fresh is unavailable where you live though.
3. Cotija (Mexican) cheese is a moister, fattier, and less salty version of Feta (Greek) and Parmesan (Italian) that holds its shape when cut, with a slightly similar flavor. Queso Fresco can also be substituted for the Cotija cheese if you like.