In Quechua, the language of the Inca and many modern-day Peruvians, papa cashqui means “potato soup.” The traditional dish uses hearty potatoes, fresh quesillo, and a variety of herbs to create a soup that is filling, nutritious, and flavorful.

Serves 8
1 tablespoon olive oil
1 medium purple onion, diced
1 pound yellow potatoes, peeled and sliced lengthwise
6 cups vegetable broth
1 teaspoon pisco or white tequila (optional)
1 teaspoon white vinegar
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
2 tablespoons fresh oregano, chopped
¼ cup diced spring onions or scallions
12 ounces quesillo, sliced into long strips (2 to 3 inches)
Salt and pepper, to taste

In a large soup pot, heat the olive oil and sauté the onion until translucent. Add the potatoes, and sauté for an additional minute. Add the vegetable broth, and bring to a boil. Lower the heat, and simmer until the potatoes are fork tender.

Reduce the heat to low, and add the pisco, vinegar, herbs, green onions, and quesillo. Stir to mix well, then remove from the heat. Season with salt and pepper to taste, and serve.

Written and Photographed by Taylor Cook and James Seppi