This robust Peruvian soup (known there as locro de papa) has the comfort of potatoes and the warming spiciness of chiles. Light enough for a simple lunch, it’s also satisfying served as a dinner meal.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium sweet red pepper, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 carton (32 ounces) chicken stock
- 2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 can (4 ounces) chopped green chiles
- 1/2 cup minced fresh cilantro, divided
- 1/2 to 1 serrano pepper, seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 fully cooked Spanish chorizo link (3 ounces), chopped
- Optional toppings: Sour cream and cubed avocado
Directions
- In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low for 4-6 hours or until potatoes are tender.
- Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.
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