Fresh corn, potatoes and melting cheese elevates this easy-to-make and perfectly seasoned Peruvian Potato Cheese Soup into something special. Adapted from The Kitchn, Andean Cheese & Potato Soup (Locro de Papa)
Cuisine: Peruvian, South American
Keyword: peruvian soup, potato and cheese soup, potato soup
6ouncesCotija or queso frescocubed, 1 well-rounded cup
1cupwhole or low-fat milk
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.