Peruvian Potato and Cilantro Broth
A bright, herbaceous broth simmered with yellow potatoes, fresh cilantro, garlic, and cumin, finished with ají amarillo paste for subtle heat and depth. This warming Peruvian-inspired soup is naturally vegetarian and can be served on its own or as a base for grains, beans, or seafood.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 servings (about 5 cups / 1.2 L)
Steps
Before you start
- Peel and cut potatoes just before cooking so they don't brown
- Have fresh cilantro washed and roughly chopped
- Use good-quality vegetable or chicken broth for the best flavor
Warm oil and aromatics
- Heat 1 tablespoon olive oil in a large 3–4 quart pot over medium heat.
- Add the 4 minced garlic cloves and cook for about 1 minute, stirring often, until fragrant but not browned.
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Ready when: garlic is fragrant and light golden
Tip: Don't let garlic brown or it will taste bitter.
Add ají and cumin
- Stir in 2 tablespoons ají amarillo paste and 1 teaspoon ground cumin.
- Cook for 1 minute, stirring constantly, so the spices release their flavor and the paste disperses evenly throughout the oil.
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Ready when: paste is smooth and aromatic, no lumps
Tip: Cooking the paste briefly blooms its flavor and prevents clumping.
Pour in broth
- Add 6 cups (1.44 L) broth to the pot.
- Stir well to combine with the ají and spices.
- Increase the heat to medium-high and bring the broth to a simmer.
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Ready when: small bubbles break the surface steadily
Tip: Use a medium-high heat to speed up the simmer without boiling vigorously.
Add potatoes and simmer
- Once the broth simmers, add the 1.25 lb (570 g) diced potatoes.
- Stir well, return to a gentle simmer over medium heat, and cook uncovered for 15–18 minutes, until the potatoes are fork-tender but still hold their shape.
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Ready when: potatoes break easily when pierced with a fork
Tip: Don't stir too often—potatoes will break apart and cloud the broth.
Finish with cilantro
- Remove the pot from heat.
- Stir in the 1 cup (24 g) fresh cilantro, loosely packed, with stems and leaves.
- Let it wilt into the warm broth for 1 minute, then taste and adjust salt and pepper as needed.
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Ready when: cilantro is dark green and softened throughout
Tip: Add cilantro off the heat so it stays bright green and aromatic.
Serve
- Ladle the broth into bowls, distributing potatoes evenly.
- Squeeze fresh lime juice over each serving if desired, and finish with a drizzle of olive oil.
- Serve hot.
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Tip: A squeeze of lime brightens the broth and is traditional in Peruvian cooking.
Good to know
Tips
- Ají amarillo paste is the soul of this broth—it's sold in jars at Latin markets or online. If you can't find it, ají rojo (red) works but will change the color and heat level.
- For a richer broth, add a splash of heavy cream or a dollop of crema peruana just before serving.
- This broth pairs beautifully with Peruvian causa (potato cake) or served alongside rice and a grilled fish fillet.
- Make extra cilantro available at the table so diners can add more to taste—cilantro is essential to the flavor profile.
Make ahead
Prepare the broth up through step 4 (before adding cilantro) up to 1 day ahead. Cool, cover, and refrigerate. Reheat gently over medium-low heat, then add fresh cilantro just before serving.
Storage & reheating
Room temperature: not advised (potatoes spoil quickly). Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (reheat gently over medium heat until warmed through, 8–10 minutes). The broth's flavor deepens when chilled overnight.
Substitutions
- ají amarillo paste → 1½ teaspoons ají rojo paste or 1 fresh red chili, minced. Ají rojo will make the broth slightly spicier and more red; fresh chili adds heat with less color.
- fresh cilantro, roughly chopped → ½ cup (12 g) fresh parsley and ¼ cup (6 g) fresh mint, chopped. Parsley and mint create a brighter, more herbaceous profile, though less authentically Peruvian.
- yellow potatoes (such as Yukon Gold) → carrots, parsnips, or celery root (cut into similar ½-inch cubes). Root vegetables add sweetness and earthiness; cook times may vary slightly.
- vegetable or chicken broth → 4 cups (960 ml) water mixed with 2 vegetable bouillon cubes. Use homemade or boxed broth for the best depth of flavor; water alone will taste thin.
