---
title: Chupe de Papa y Queso (Peruvian Potato and Cheese Soup)
servings: 4
prep time: 10 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/chupe-de-papa-peruvian-potato-cheese-soup
---

Gather @corn on the cob{1}, @vegetable stock{700%ml}, @cheddar cheese{120%g}, @fresh cilantro{2%tbsp} and @black pepper{}.

Melt the @butter{20%g} with the @olive oil{1%tbsp} in a large pot and soften the @onion{1}, @garlic{2%clove} and @carrot{1} over medium heat for 5 minutes. ~{5%minutes}

Add the @potato{600%g}, corn and stock, bring to a boil, then simmer 12 minutes until the potatoes are nearly tender. ~{12%minutes}

Pour in the @milk{500%ml} and return to a gentle simmer.

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. ~{4%minutes}

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

Season with @salt{1%tsp} and pepper.

Ladle into bowls, making sure each gets an @egg{4}, and finish with the remaining cheese and cilantro.