Peruvian Golden Huancaína Potato Soup with Artisan Roll (includes complimentary surprise dessert)

Peru’s cuisine is a vibrant reflection of its landscapes, culture, and history—rich in potatoes, grains, and bold flavors that have nourished generations. From the highlands to the coast, classic dishes like Papa a la Huancaína showcase the country’s ability to transform simple, local ingredients into something remarkable.

This vegetarian Huancaína-Style Potato Soup takes that beloved dish and turns it into a creamy, flavorful bowl. Tender potatoes are blended with tangy feta and a hint of ají amarillo for authentic Peruvian flavor without heat, then brightened with a touch of lime. Each bowl is finished with a drizzle of olive oil and optional garnishes—thin slices of hard-boiled egg, black olives, and fresh herbs—adding texture, color, and bursts of freshness. The combination is not only comforting but nourishing: potatoes provide potassium, fiber, and complex carbohydrates, feta adds protein and calcium, lime delivers vitamin C, and olive oil and herbs contribute healthy fats and antioxidants.

This soup also holds a personal memory. When my Dad was ill, we focused on preparing simple, comforting vegetarian meals, and Papa a la Huancaína quickly became a family favorite. Transforming it into a soup now brings that cherished dish to the table in a new, cozy way, carrying the warmth of those moments forward. I’ve included three pictures of my Dad—one with me as a baby, one of him with me Mother and one with me on my wedding day—to share the love and memories that inspired this recipe.

A freshly baked crusty roll accompanies the soup, providing a golden, crunchy contrast that is perfect for dipping and completes this comforting, flavorful meal.

I can’t wait to cook this for you!