Dinner

Creamy Peruvian Potato Soup Recipe

Name: Creamy Peruvian Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 4 large yellow potatoes, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 cup evaporated milk; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

ByRafael Mansero April 17, 2026April 17, 2026

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Introduction

Creamy Peruvian Potato Soup is a comforting and flavorful dish, perfect for chilly days or when you need a hearty meal. This soup blends tender potatoes with aromatic spices and a touch of evaporated milk for a smooth, satisfying texture.

The image shows a close-up of a white bowl filled with a creamy yellow soup that has a smooth, slightly frothy texture on top. Inside the soup, several soft yellow potato chunks are scattered evenly, slightly submerged in the broth. Bright green chopped herbs, likely cilantro or parsley, are sprinkled generously across the surface, adding a fresh, vibrant contrast. The bowl sits on a white marbled surface, and the lighting highlights the glossy and fresh nature of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large yellow potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup evaporated milk
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp dried oregano
Salt and pepper to taste
Fresh cilantro, chopped

Instructions

Step 1: Heat the vegetable oil in a pot over medium heat.
Step 2: Add the chopped onion and minced garlic, sautéing until soft and fragrant.
Step 3: Stir in ground cumin and dried oregano, cooking for about 1 minute to release their flavors.
Step 4: Add the diced potatoes and broth, then bring the mixture to a boil.
Step 5: Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are tender.
Step 6: Remove half of the soup and blend it until smooth, then return it to the pot.
Step 7: Stir in the evaporated milk, and season with salt and pepper to taste.
Step 8: Let the soup simmer for another 5 minutes. Garnish with freshly chopped cilantro before serving.

Tips & Variations

Use Yukon Gold potatoes for a naturally creamy texture without needing to blend.
Add a pinch of smoked paprika for a hint of smokiness.
For a richer soup, substitute evaporated milk with half-and-half or heavy cream.
Serve with crusty bread or a sprinkle of grated cheese for extra comfort.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. If the soup thickens too much, add a little broth or water when reheating.

How to Serve

A close-up view of a creamy yellow soup served in a white bowl with a rustic brown rim. The soup has several soft, yellow potato pieces floating on top, surrounded by finely chopped green herbs scattered across the surface. There are small specks of red seasoning and a light frothy texture on the soup’s surface, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth and substitute evaporated milk with coconut milk or a plant-based milk alternative for a creamy vegan version.

Do I have to blend the soup?

Blending part of the soup creates a nice creamy texture while keeping some chunks for interest. However, you can skip blending if you prefer a fully chunky or fully smooth soup—just adjust cooking time accordingly.