Chupe de Papa y Queso (Peruvian Potato and Cheese Soup)

Method

1. 1

   Melt the butter with the olive oil in a large pot and soften the onion, garlic and carrot over medium heat for 5 minutes.

2. 2

   Add the potato, corn and stock, bring to a boil, then simmer 12 minutes until the potatoes are nearly tender.

3. 3

   Pour in the milk and return to a gentle simmer.

   💡 Keep it at a bare simmer, not a boil — a hard boil can split the milk.

4. 4

   Crack the eggs directly into the simmering soup, spaced apart, and poach until the whites are set but the yolks stay soft, about 4 minutes.

5. 5

   Stir in most of the cheese until it melts into the broth, keeping a little back for topping.

6. 6

   Season with salt and pepper.

7. 7

   Ladle into bowls, making sure each gets an egg, and finish with the remaining cheese and cilantro.