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Creamy Peruvian Potato Soup (Causa Limeña Style)

A velvety, vibrant soup inspired by Peruvian Causa Limeña, featuring creamy yellow potatoes, fruity aji amarillo pepper, and a tangy, creamy broth. Topped with avocado and queso fresco.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Latin American, Peruvian
Calories: 320

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 medium white onion finely diced
  • 4 cloves garlic minced
  • 2 tbsp aji amarillo paste adjust to taste
  • 2 lbs Yukon Gold potatoes peeled, 1-inch chunks
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 cup fresh or frozen corn kernels
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
Creamy Finish & Garnish
  • 12 oz evaporated milk or coconut milk
  • 4 oz queso fresco crumbled, plus more for garnish
  • 3-4 tbsp fresh lime juice
  • 1 large avocado diced
  • 0.25 cup fresh cilantro chopped
  • Lime wedges for serving

Equipment

  • Dutch oven or large pot
  • Immersion blender or regular blender
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. Sauté aromatics. In a large pot, heat oil over medium. Cook onion until soft (5-7 min). Add garlic, cook 1 minute.
  2. Bloom aji paste. Push onions aside, add aji amarillo paste to cleared spot. Cook 1-2 min, then mix into onions.
  3. Add potatoes, broth, water, oregano, bay leaf, salt, and pepper. Bring to a boil.
  4. Simmer, partially covered, for 20-25 min until potatoes are very tender.
  5. Stir in corn kernels and simmer for an additional 5 minutes.
  6. Remove bay leaf. Use an immersion blender to blend soup to desired consistency (mostly smooth).
  7. Reduce heat to low. Stir in evaporated milk and half the queso fresco. Warm gently. Off heat, stir in lime juice.
  8. Taste and adjust seasoning. Serve topped with avocado, cilantro, extra queso fresco, and lime wedges.

Notes

For a dairy-free version, use full-fat coconut milk and omit the queso fresco, adding a pinch more salt. Aji paste heat varies; start with 1 tbsp if sensitive to spice.