Peruvian meal soup Chupe de Papas

Peruvian meal soup Chupe de Papas

Estimated reading time: 7 minutes

hello! Welcome to yet another blog. In recent weeks it has been itching to go on a culinary journey through Peru with you. Since my last blog (Lima - the coast of Peru), my enthusiasm about blogging has become even greater. Today we travel to the Andes region of Peru. You will find a nice piece of childhood sentiment in the recipe of this blog. We are going to make a Peruvian meal soup Chupe de Papas. Just like my “niñera” (babysitter) made it for me when I was little. meal soup chupe de papa vegetarian

The Andes Mountains, on top of the world

Peru is known for its mountains. When we view Peru from space, it seems as if we are looking at a piece of crumpled paper. This is due to the presence of the fantastic “Cordillera de los Andes” that cross Peru from north to south. After the Himalayas, the mountain ranges of the Andes are the highest mountain range on our planet. In Peru there is a wide variety of beautiful mountain landscapes where many animal species live. Including alpacas, vicuñas and llamas and between the mountains if you are lucky you can see the beautiful condors floating.

chupe de papas
The Andes with its beautiful mountains.

The hotspots of the Andes

There are several places in Peru where you can enjoy the best views of this beautiful wonder. The most beautiful and highest mountains of Peru are located in the Cordillera Blanca and the Cordillera Huayhuash in Ancash. The deepest canyons in the world “Colca Canyon” are located in the northwest of Arequipa and from the city you can enjoy the most beautiful view of “El Misti”. That's an active volcano. Of course we can't forget to mention our majestic Machu Picchu in Cusco! Definitely a “must-see” that you should actually see once in your life!

Peru and its inhabitants have a long history

In the Andes lies the largest lake in South America, Lake Titicaca, with an impressive surface area of ​​8340 km². It is located between Peru and Bolivia at 3812 meters above sea level. The people are the “Uros”, the oldest population of the Collao Plateau. They are said to have settled in that area around 1200 BC. They live on floating islands that lie on Lake Titicaca, 10 kilometers northwest of Puno. These still exist and it is a nice place to visit and experience the local traditions there.

In this region lies the origin of the Inka culture. There where the connection with the “Pachamama” (Mother Earth) was and still is great. That is in fact the most important god for the indigenous people of the central Andes of South America. In addition, the Inti is also an important god. Today, Cuzco celebrates Inti Raymi (“Festival of the Sun”). It is a religious ceremony of the Inca Empire in honor of the god Inti. If you want to experience this fantastic festival once, you should travel to Peru in June.

The floating houses on Lake Titicaca.

The different dishes from this area

Most dishes are made based on what the “pachamama” (Mother Earth) gives. Like, for example, many dishes with potatoes, corn, quinoa, kiwicha. A wide variety of ingredients that grow in the Andes Mountains. For Europeans, a somewhat crazy dish will be guinea pig. This is still a very traditional delicacy in Peru. It was also the favorite food of the Incas who lived in the valleys of Huánuco. This dish was already eaten in the Andes area of ​​Huánuco, about 4000 BC.meal soup chupe de papa vegetarian

Peru has many different types of potatoes, for example.

When the stomach starts to rumble around lunchtime

Arequipa is known as a culinary hotspot with one of the most varied flavors in Peru. They have registered more than 194 types of typical Peruvian dishes. There you can certainly have a fantastic culinary experience. Around lunchtime, eating at the “picanterias” (the name for lunchrooms) is the perfect place to have lunch. The “Picanterias” that you should not miss and a must visit are “Los leños de yumina de Don Rafael” or “La nueva de Palomino. Chef Gonzalo Chambi is someone who represents these culinary spots very well.

He is in fact the driving force behind the “Picanteria Arequipena” in Europe. Whenever he is back in Arequipa, he gives private dinners at “Khunan Pacha”. That is a magical place where you can enjoy private dinners or other fun art and culture events.

My roots, my birthplace

I was born in the mountains of Peru. To be precise, at Huariaca in Cerro de Pasco. There I spent the first years of my life on the beautiful mountains covered with eucalyptus trees and pine trees. I had a wonderful childhood there with fantastic experiences. My father is from the north of Peru and he worked there as director of the hospital in Huariaca. He was known to the local people as the doctor of the poor.

In addition to his regular activities, he was always involved in charitable activities. Think of offering free care, and giving free medicines to the people who had nothing. When we moved to Lima, my niñera, my nanny came with us. She was like a mother to us, she always cooked us something delicious. Especially a lot of healthy things, one of the dishes I really liked from her was “chupe de papas”. Here I like to share her “Peruvian meal soup Chupe de Papas”, something she always cooked for me with great love. chupe the daddy

Peruvian meal soup Chupe de Papas
Peruvian meal soup Chupe de Papas with fried canchitas.

Peruvian meal soup vegetarian Chupe de Papas

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Peruvian meal soup Chupe de Papas

Peruvian meal soup Chupe de Papas

An ode to Mariëla's niñera, we make the soup that she was already served with love as a little girl.

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Hallway: Main dish
Kitchen: Peruvian
Keyword: potatoes, egg, corn, mint
Preparation time: 10 minutes
Preparation time: 35 minutes
Total time: 45 minutes
Servings: 4 people
calories: 218kcal
Author: Mariela Aldana van de Haar
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You need:


  • 3 spring onions - XNUMX onion - shredded
  • 1 root - grated
  • 2 garlic cloves - XNUMX onion - shredded
  • 2 el sunflower oil
  • 2 el aji amarillo paste - (slightly spicy pepper paste)
  • 800 gram Potato - peeled and cubed
  • 3 eggs
  • 2 fresh mint
  • little field - see notes at the bottom of the recipe
  • salt
  • peper
  • 2 ltr water

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • Take your pan and put the oil in it. Add the carrot, onion, garlic and aji amarillo paste. Put the pan on the fire and fry lightly.
  • Fry the vegetables until you see that it becomes a “frito” (a kind of mixed vegetable paste). Season with salt and pepper and then add the potatoes. Mix well with the “frito” then add 2 liters of water to the pan. Let it cook for 30 minutes until the potatoes are tender.     
  • Break the 3 eggs into the pan and stir briefly, then let it cook for about 5 minutes. Finally, add the finely chopped mint and let it boil for about 3 minutes and it is ready to serve.
  • Delicious bites!
Serve with “Canchita”. That's baked Peruvian corn. You can now order these special corn kernels online. Or contact Mariëla from ProefPeru for good advice.
Making the “Canchita” : Pour two tablespoons of sunflower oil into a frying pan and add the corn kernels. Put the frying pan on the stove, start on high heat for about 1 min, then let it fry gently and with the help of a wooden spoon keep stirring until you see that the corn is turning light brown. 
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Peruvian meal soup Chupe de Papas

This blog “Peruvian meal soup Chupe de Papas” is a contribution of Mariela from Taste Peru. For more Peruvian inspiration, take a look at her blog.

Inspired by Peruvian cuisine? Also read these blog(s):

meal soup chupe de papas

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

meal soup chupe de papa vegetarian

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