Peruvian Potato Soup with Queso Fresco and Huacatay

This Peruvian-style potato soup is a hearty chupe, made with tender potatoes, corn, peas, ají amarillo, milk, and crumbled queso fresco. Recipes vary by region and household; this version balances a gently spicy, savory broth with creamy potatoes and fresh herbs for a filling bowl that works as a main course.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or vegetable oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
2 tablespoons (30 g) ají amarillo paste
1 teaspoon ground cumin (2 g)
1½ pounds waxy yellow potatoes, peeled if desired and cut into ¾-inch (2 cm) chunks, about 680 g
½ pound russet potato, peeled and cut into ¾-inch (2 cm) chunks, about 225 g; this helps thicken the soup
6 cups (1.4 L) low-sodium vegetable or chicken broth
1 teaspoon fine salt (5 g), plus more to taste
½ teaspoon freshly ground black pepper (1 g)
1 cup corn kernels (150 g), fresh or frozen
1 cup peas (145 g), fresh or frozen
1 cup evaporated milk (240 ml), preferably unsweetened
8 ounces queso fresco, crumbled, about 1½ cups (225 g)
1 tablespoon finely chopped fresh huacatay, if available (about 5 g); see the substitution note below
2 tablespoons chopped fresh cilantro (8 g)
1 tablespoon fresh lime juice (15 ml), plus lime wedges for serving

Instructions

Prepare the ingredients. Dice the onion, mince the garlic, and cut both kinds of potato into similar-sized pieces so they cook at roughly the same pace. If using fresh corn, cut the kernels from the cob. Measure out the broth, milk, and seasonings before you start cooking. This hands-on preparation takes about 25 minutes, including peeling and cutting the potatoes.
Cook the aromatics, 8 minutes. Warm the oil in a large heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic, ají amarillo paste, and cumin. Cook for another 2 to 3 minutes, stirring so the garlic does not brown or stick. The paste should smell fragrant and coat the onion; if it begins to catch, lower the heat and add a spoonful of broth.
Add the potatoes and broth, about 5 minutes. Stir in both types of potato, the salt, and pepper. Pour in the broth and scrape the bottom of the pot to loosen any flavorful browned bits. Raise the heat and bring the liquid to a gentle boil, which usually takes about 5 minutes. Avoid a hard, rolling boil, which can break the potato pieces before they are tender.
Simmer until the potatoes are tender, 18 minutes. Lower the heat to maintain a steady simmer and partially cover the pot. Cook for about 18 minutes, stirring once or twice. The yellow potatoes should be tender when pierced with a knife, while the russet pieces may start to soften at the edges. For a slightly thicker broth, press a few russet pieces against the side of the pot with the back of a spoon and stir them in.
Add the corn and peas, 5 minutes. Stir in the corn and peas. Return the soup to a gentle simmer and cook for about 5 minutes, or until the vegetables are hot and tender. Frozen vegetables can go straight into the pot; allow an extra minute or two if they are especially cold or clumped together.
Finish gently, 4 minutes. Reduce the heat to low and stir in the evaporated milk, crumbled queso fresco, huacatay, and cilantro. Warm the soup for about 4 minutes, stirring gently, until hot but not boiling. Boiling after adding the milk can make the broth look grainy, and queso fresco is meant to soften rather than melt into a perfectly smooth sauce. Stir in the lime juice, taste, and adjust the salt, pepper, or lime before serving.

Tips

Choose potatoes for the texture you want. Yellow potatoes hold their shape and make substantial bites; the smaller portion of russet breaks down and gives the broth body. If you only have yellow potatoes, mash a few pieces near the end. If using all russets, simmer gently and stir less so the soup does not turn overly thick or fall apart.
Adjust the ají amarillo carefully. The paste brings fruity chile flavor and moderate heat, but brands and homemade batches differ. Start with 1 tablespoon if you are sensitive to spice, then taste the broth before adding more. If you cannot find ají amarillo paste, use 1 tablespoon finely minced yellow bell pepper plus ½ teaspoon mild paprika and a pinch of cayenne. That substitute is milder and less fruity, so the soup will not have quite the same Peruvian chile character.
Use huacatay if you can find it, but do not let it hold up dinner. This Peruvian herb has a distinctive savory, minty aroma and is sometimes sold fresh or as a prepared paste in Latin American markets. If fresh huacatay is unavailable, use 1 tablespoon chopped cilantro with ½ teaspoon chopped fresh mint. The result is fresh and pleasant but not an exact flavor match; avoid adding a large amount of mint, which can overpower the pot.
Keep the final simmer gentle. Once milk and cheese go in, low heat is enough to warm the soup. A vigorous boil can make the dairy appear curdled and can break up the potatoes. Taste for salt at the end because queso fresco varies in saltiness, and broth may already be seasoned.

Serving Suggestions

Serve the soup hot in deep bowls, making sure each portion gets potatoes, vegetables, broth, and a little cheese. Set out lime wedges so everyone can brighten their own serving; a few drops can balance the richness without making the soup taste sharply sour. Add extra cilantro or a small pinch of crumbled queso fresco at the table if you like a fresher, cheesier finish.

For a substantial meal, offer warm crusty bread or toasted rolls for dipping. A simple green salad dressed with lime and oil is a crisp contrast to the creamy broth. If serving the soup as part of a larger Peruvian-inspired meal, keep the sides modest: the potatoes, corn, peas, and cheese make this a filling first course or an easy standalone supper.

Variations

Make it vegetarian. Use vegetable broth and check that the queso fresco is made with vegetarian rennet if that matters to your diet. Vegetable broth can taste lighter than chicken broth, so taste before serving and add salt or a little more ají amarillo as needed.

Add a traditional-style egg topping. Some versions of Peruvian chupe include eggs. For a simple adaptation, poach an egg separately and place one in each serving bowl just before ladling in the soup. The egg should be cooked until the white and yolk are firm; for an egg dish cooked in the soup, USDA FSIS recommends a safe minimum internal temperature of 160°F (71°C). Keeping eggs separate also makes it easier to store and reheat leftover soup.

Use other vegetables. Diced carrots can go into the pot with the potatoes, while green beans can be added with the corn and peas. Use about 1 cup (130 g) of either, cut small enough to become tender in the simmering time. These are practical additions rather than required ingredients, and they make the soup a little sweeter or more vegetable-forward.

Make it richer or lighter. For a richer bowl, replace up to ½ cup (120 ml) of the evaporated milk with cream. For a lighter broth, use ½ cup (120 ml) evaporated milk and add ½ cup (120 ml) extra broth. The finished soup will be less creamy, but the potatoes and softened russet still give it some body. Avoid replacing the milk with sweetened condensed milk, which would make the soup sweet.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. Because potatoes continue to absorb broth as they sit, the chilled soup may be thicker the next day; loosen it with a splash of broth or water while reheating.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Do not let the dairy-based soup boil hard. You can also microwave a portion in a covered, microwave-safe bowl, stirring partway through and checking the center for 165°F (74°C). Avoid repeated cooling and reheating of the whole pot.

Freezing is possible, but the potatoes may become softer or grainier and the milk may separate slightly after thawing. For the best texture, freeze the soup before adding the evaporated milk, queso fresco, and herbs. Cool it promptly, freeze in airtight portions, and use within about 2 months for best quality. Thaw in the refrigerator, heat until steaming, then add the milk and cheese and warm gently. If freezing already-finished leftovers, thaw overnight in the refrigerator and stir well as they reheat.

Frequently Asked Questions

Is this the same as Peruvian chupe de camarones?
Not quite. Chupe de camarones is a well-known Peruvian shrimp chupe, while this is a potato-centered, meatless variation in the broader family of hearty chupe-style soups. Chupe recipes differ by region and cook, and seafood, eggs, rice, or other vegetables may appear in other versions.

Where can I buy ají amarillo paste?
Look in Latin American grocery stores, larger supermarkets with an international aisle, or online specialty food shops. It is usually sold in a jar or tube. Refrigerate an opened container according to its label. If it is unavailable, the bell pepper and paprika substitution in the tips will give a gentler, less distinctly fruity flavor.

Can I make the soup ahead?
Yes. You can cook the soup through the potato simmer, cool it promptly, and refrigerate it. The next day, reheat it to 165°F (74°C), add the corn and peas if they are not already included, then stir in the milk, cheese, and herbs over low heat. You can also make the full recipe ahead, though the potatoes will absorb more broth and soften slightly overnight.

What can I use instead of queso fresco?
Feta is an easy substitute if you enjoy its salty, tangy flavor, but use a little less at first and taste before adding more salt. A mild farmer cheese or fresh ricotta salata can also work. Queso fresco is crumbly and soft rather than stretchy, so mozzarella is not a close match and will make the soup stringier.

Why did my soup turn grainy?
The dairy may have been heated too quickly or boiled, or the cheese may simply have softened into small curds. Queso fresco does not melt smoothly, so some visible bits are normal. Keep the heat low after adding the milk and cheese, stir gently, and avoid a rolling boil. The soup should still taste good even if the broth is not perfectly smooth.

Can I make it without evaporated milk?
Yes. Use whole milk for a lighter, less concentrated broth, or use unsweetened oat milk for a dairy-free variation. Add either slowly over low heat and do not boil. The flavor and body will differ, and queso fresco is still dairy, so omit it or use a suitable alternative if you need the entire soup to be dairy-free.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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