Dried Potato Soup (chuño Soup)

Dried Potato Soup, also known as Chuño Soup, is a traditional dish from Inca Cuisine that is hearty, comforting, and perfect for a cold day. This soup is made with chuño, which are freeze-dried potatoes that have been used in the Andean region for centuries.

Dried Potato Soup (chuño Soup)

Ingredients

  • 2 cups dried chuño (freeze-dried potatoes)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Instructions

  1. Rehydrate the chuño by soaking it in water for several hours or overnight.
  2. In a large pot, sauté the onion and garlic until softened.
  3. Add the rehydrated chuño and cumin to the pot, and stir to combine.
  4. Pour in the vegetable broth and bring the soup to a boil.
  5. Reduce the heat and let the soup simmer for about 1 hour, or until the chuño is tender.
  6. Season with salt and pepper to taste.
  7. Serve the soup hot, garnished with chopped fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
8g
Fat
9g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Soup ladle Serving bowls

Serving suggestions

Serve the Dried Potato Soup with a side of crusty bread or a simple green salad for a complete meal.

Tips & tricks

For a richer flavor, you can add a splash of heavy cream or a dollop of sour cream to each serving of the soup.

Cost

$10