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Cusco (Peru)
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Soup
Vegetarian
Food Flavour DNA
Nutritional Values
580kcal
22gProtein
48gCarbs
32gFat
4gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥛 Dairy
Potato and Cheese Soup
How to order / say it
Say it
Chupe de papas y queso — [choo-pay deh pah-pahs ee keh-soh]
Order
I'd like the chupe de papas y queso, please.
Locally
Quisiera el chupe de papas y queso, por favor.
Say locally
A traditional Peruvian soup made from potatoes and cheese.
Why try it?
This dish captures the essence of highland Peru with its use of native potatoes and local cheese. It's a staple during family meals, showcasing the importance of indigenous ingredients in Cusco's culinary culture.
How it tastes
The soup is rich and hearty, boasting creamy textures from the cheese combined with the earthy flavors of assorted potatoes. Served hot, it offers a comforting aroma that is both savory and slightly tangy.
Origin & History — first documented: 1850
Originating in the Andes, this soup is a reflection of the functionality of local produce. Potatoes have been a staple since the Incas dominated the region. Over time, cheese was introduced, adding richness to this 19th-century invention.
Recipe
Ingredients
- 🥕 500 g potatoes
- 🥛 150 g cheese
- 🥛 250 ml milk
- 🧄 1 medium onion
- 🧄 2 cloves garlic
- 🥣 500 ml vegetable stock
- 🥛 30 g butter
- 🧂 to taste salt
- 🧂 to taste pepper
Method
- 1 Sauté onions and garlic in butter until fragrant.
- 2 Add cubed potatoes and vegetable stock, then simmer for 20 minutes.
- 3 Stir in milk and cheese, cooking until cheese melts completely.
- 4 Season with salt and pepper, then serve hot.
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