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Creamy Peruvian Potato Soup

A rich, velvety Peruvian potato soup made with aji amarillo, tender potatoes, and creamy broth for the ultimate cozy comfort dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Peruvian, South American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 tbsp aji amarillo paste
  • 4 cups yellow potatoes peeled and diced
  • 4 cups chicken broth or vegetable broth
  • 0.75 cup heavy cream
  • salt & pepper to taste
Garnish
  • 2 tbsp cilantro chopped
  • 1 lime optional, for serving

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in aji amarillo paste and cook for 1 minute.
  5. Add diced potatoes and mix to coat with aromatics.
  6. Pour in broth and bring to a boil.
  7. Reduce heat and simmer uncovered for 20–25 minutes.
  8. Blend part or all of the soup until creamy.
  9. Stir in heavy cream and season with salt and pepper.
  10. Serve warm with cilantro and an optional squeeze of lime.

Notes

For a thicker soup, blend all the potatoes. For extra Peruvian flavor, add more aji amarillo paste.