Arequipa Herb Potato Soup (Chupe Verde)
A vividly green, comforting soup from Arequipa, thickened with potatoes and fresh herbs and finished with melted queso fresco and a softly poached egg in every bowl. Simple ingredients, but bright, herby and deeply satisfying.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the sofrito
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring, until soft and fragrant, about 4 minutes. Stir in the paste and cumin and cook 1 minute more, until the mixture smells toasted rather than raw.
- 2 tbsp vegetable oil
- 1 small red onion
- 3 cloves garlic
- 1 tbsp paste
- 1/2 tsp ground cumin
✅ Done when: the onion is soft and translucent and the mixture smells fragrant, not raw
Simmer the potatoes
Pour in the broth and add the potatoes. Bring to a boil, then lower the heat and simmer uncovered until the potatoes are almost tender but not falling apart, about 12 minutes.
- 1.5 litres broth
- 800 g potatoes
✅ Done when: a knife slides into the potatoes with just a little resistance
Blend the herbs
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Add herbs and milk
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Melt in the cheese
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Poach the eggs
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Make the sofrito
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring, until soft and fragrant, about 4 minutes. Stir in the paste and cumin and cook 1 minute more, until the mixture smells toasted rather than raw.
- 2 tbsp vegetable oil
- 1 small red onion
- 3 cloves garlic
- 1 tbsp paste
- 1/2 tsp ground cumin
✅ Done when: the onion is soft and translucent and the mixture smells fragrant, not raw
Simmer the potatoes
Pour in the broth and add the potatoes. Bring to a boil, then lower the heat and simmer uncovered until the potatoes are almost tender but not falling apart, about 12 minutes.
- 1.5 litres broth
- 800 g potatoes
✅ Done when: a knife slides into the potatoes with just a little resistance
Blend the herbs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add herbs and milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Melt in the cheese
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Poach the eggs
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The Story Behind the Dish
Chupe is one of the oldest soup families in the Peruvian Andes, and the word is generally believed to come from Quechua, referring to a thick, hearty soup eaten at any hour. Arequipa, surrounded by fertile valleys and known for its herb gardens, became famous for a green version built on huacatay, the pungent Andean black mint that grows easily in the region's mild highland climate.
After the Spanish introduced dairy cattle, local cooks began adding fresh cheese, milk and eggs to these old potato soups, turning a simple vegetable broth into the rich, creamy chupe verde eaten today. It remains a staple of Arequipeño home cooking, often served for a late breakfast or a filling lunch.
⭐ Why It's Famous
Its vivid green color and herby, comforting flavor make it one of the most recognizable dishes of Arequipeño cuisine, a city famous nationwide for its strong, distinctive cooking.
💡 Fun Fact
Arequipa is nicknamed the 'White City' for its colonial buildings carved from pale volcanic stone, a striking contrast to the deep green of its most famous soup.
Arequipa, southern Peru
-16.41°S, -71.54°W
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