Ingredients

• 600 g Yellow potatoes (papa amarilla), peeled and diced
• 2 tablespoons Vegetable oil
• 1 medium Red onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Aji amarillo paste (Peruvian yellow chili paste)
• 1 liter Vegetable broth
• 200 ml Whole milk or evaporated milk
• 2 tablespoons Huacatay paste (Peruvian black mint paste)
• 1.5 cups Fresh or frozen corn kernels (choclo)
• to taste Salt
• to taste Freshly ground black pepper
• a few sprigs Fresh cilantro, chopped, for garnish

Instructions

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the minced garlic and aji amarillo paste. Cook for 1 minute, stirring constantly, until fragrant.

3. 3

   Add the diced yellow potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender.

4. 4

   Remove the pot from the heat. Using an immersion blender or a regular blender (in batches if necessary), blend the soup until smooth and creamy.

5. 5

   Return the soup to low heat. Stir in the milk and huacatay paste. Simmer gently for 5 minutes, without boiling.

6. 6

   Add the corn kernels and cook for another 3-5 minutes, or until they are tender and heated through.

7. 7

   Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh chopped cilantro.