This is one of the simplest soups out there, on top of being delicious and very comforting. If you’re not in the mood to cook anything complicated, I suggest you keep this dish in mind because you can have it ready in about a half hour. For a rich texture, use potatoes that hold together and won’t break apart when cooked. You can make the soup with water, but a good broth will add a different layer and round out the end result. Fresh herbs are essential. In Peru, a mix of coriander, parsley, oregano, muña, paico, etc., is used. It all depends on what you have on hand and what your family likes. Sometimes, a few black mint leaves are enough to flavor the whole mix, though some add common rue as well. Spicy yucca is an unexpected addition that contrasts with the softness of the potato. This soup is pretty mild, as you may notice, so if you wish to give it a kick, sprinkle some fried yucca cubes with cayenne pepper or any other powdered chili. When combined with the soup, they will add that extra bit of flavor and make it all the more delicious.
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