Bolivian Chuño Cola - Potato Soup Recipe

Craving a bowl of something truly comforting, something that whispers tales of tradition and warmth? Look no further than Bolivia's Chuño Cola, a deeply satisfying and traditional potato soup that's a true delight for the senses. Forget your average potato soup; this isn't just a meal, it's an experience. Made with chuño (freeze-dried potatoes), tender meat, and an array of vibrant vegetables, this hearty soup recipe offers a unique twist on classic comfort food. Whether you're a seasoned chef looking for an authentic culinary adventure or a beginner eager to explore homemade recipes for potato soup, our delicious potato soup recipe will guide you through every step. Get ready to discover a rich, flavorful broth, perfectly cooked potatoes, and a meal that will become a new favorite in your kitchen. It’s the best hearty soup recipe you didn't know you needed!

Ingredients

• For the Chuño:
• 1 cup chuño (whole, not flour), rinsed thoroughly and soaked overnight (or at least 8 hours)
• Water for boiling
• For the Soup Base:
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound beef or lamb stew meat, cut into 1-inch cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground achiote (or paprika for color)
• Salt and freshly ground black pepper to taste
• 6-8 cups beef broth (or vegetable broth)
• 1 large potato (like Russet or Yukon Gold), peeled and cubed (about 1-inch)
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 2 tablespoons aji panca paste (optional, for a mild smoky heat)
• 1/4 cup finely chopped fresh mint (optional, for authentic flavor)

Directions

1. Prepare the Chuño: After soaking, drain the chuño and rub them gently between your hands under running water to remove any remaining skin or impurities. They should feel soft and slightly gelatinous. Set aside.
2. Sear the Meat: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef or lamb cubes with salt and pepper. Add the meat to the hot pot and sear on all sides until nicely browned. Don't overcrowd the pot; work in batches if necessary. Remove the seared meat and set aside.
3. Build the Sofrito: Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, ground cumin, and achiote (or paprika) and cook for another minute until fragrant. If using, stir in the aji panca paste now.
4. Simmer the Soup: Return the seared meat to the pot. Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the meat is tender.
5. Add Potatoes & Chuño: After the meat has simmered, add the fresh cubed potato and the prepared chuño to the pot. Stir well. Continue to simmer, uncovered, for another 20-25 minutes, or until both the fresh potatoes and chuño are tender and the soup has thickened slightly. The chuño will absorb liquid and contribute to the soup's unique texture.
6. Finish with Vegetables & Herbs: Stir in the frozen peas and corn. Cook for just 3-5 minutes, or until the vegetables are heated through and tender-crisp.
7. Season and Serve: Remove the pot from the heat. Stir in the chopped fresh cilantro and mint (if using). Taste and adjust seasoning with additional salt and pepper as needed. Ladle the hot Chuño Cola into bowls, garnish with extra fresh cilantro, and serve immediately.