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Caldo de Papa con Chuño: Andean Root Broth

Name: Caldo de Papa con Chuño: Andean Root Broth
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: peruvian-andean
Ingredients: 10.5 oz grass-fed beef marrow bones or shank, cut into 2-inch pieces; 7 oz black chuño (freeze-dried potatoes), soaked in warm water for 20 minutes until soft; 14 oz organic yellow potatoes (papa amarilla), peeled and cut into 2 cm chunks; 5.3 oz organic carrots, peeled and sliced into rounds; 3.5 oz organic celery, sliced on bias; 2 organic yellow onions, finely diced; 4 garlic cloves, smashed and peeled; 1/4 cup fresh huacatay (black mint) or corazon de león, leaves picked and roughly chopped; 2 fresh aji amarillo peppers, seeds removed and minced; 1/4 cup extra-virgin olive oil, cold-pressed, polyphenol-rich; 8.5 cups filtered water, room temperature; 2 tsp sea salt, to taste

This hearty Peruvian broth honors the ancient tradition of chuño (freeze-dried potatoes) by simmering them with fresh yellow potatoes, aromatic herbs, and grass-fed beef marrow for deep umami. The result is a velvety, earthy soup that nourishes the gut with resistant starch while delivering a complex, savory depth without a single drop of seed oil or refined sugar.

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Serves

Prep

20 min

Cook

45 min

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Caldo de Papa con Chuño: Andean Root Broth — authentic Peruvian Andean recipe from Taste Meridian

Ingredients

Serves

Protein & Base

10.5 ozgrass-fed beef marrow bones or shank, cut into 2-inch pieces
7 ozblack chuño (freeze-dried potatoes), soaked in warm water for 20 minutes until soft

Vegetables

14 ozorganic yellow potatoes (papa amarilla), peeled and cut into 2 cm chunks
5.3 ozorganic carrots, peeled and sliced into rounds
3.5 ozorganic celery, sliced on bias

Aromatics

2organic yellow onions, finely diced
4garlic cloves, smashed and peeled

Herbs & Spices

1/4 cupfresh huacatay (black mint) or corazon de león, leaves picked and roughly chopped
2fresh aji amarillo peppers, seeds removed and minced

Fats

1/4 cupextra-virgin olive oil, cold-pressed, polyphenol-rich

Liquid

8.5 cupsfiltered water, room temperature

Seasoning

2 tspsea salt, to taste

Equipment

heavy-bottomed Dutch oven (5-6 qt) — Retains heat evenly for slow simmering, preventing scorching of the root vegetables
fine-mesh sieve — To strain the broth for a silky texture if desired, or to remove herb stems

A little context

Rooted in the high-altitude Andes, this recipe celebrates the indigenous technique of chuño creation, where potatoes are freeze-dried by the cold mountain nights and sun-dried by day to preserve them for winter. Traditional versions often use lard or generic vegetable oils; we honor the spirit of the dish by using grass-fed tallow or high-quality EVOO and ensuring all produce is organic and seasonal, stripping away any modern ultra-processed shortcuts.

Why this food

The longevity story

The star of this dish is chuño, a freeze-dried potato that undergoes fermentation and dehydration, significantly reducing glycemic load while increasing resistant starch to feed beneficial gut bacteria. We utilize extra-virgin olive oil and grass-fed beef marrow to provide a rich source of conjugated linoleic acid (CLA) and omega-3s, balancing the anti-inflammatory profile. The inclusion of fresh herbs like huacatay (or corazon de león) and aji amarillo adds potent polyphenols and capsaicinoids that support metabolic health and circulation.

Method

01
Prepare the chuño
Place the black chuño in a bowl and cover with warm filtered water. Let soak for 20 minutes until they are pliable but still slightly firm. Drain and set aside.
02
Sear the bone
Pat the grass-fed beef marrow bones or shank dry. In your Dutch oven over medium-high heat, add 2 tablespoons of extra-virgin olive oil. Sear the meat/bones on all sides until deeply browned (about 5-7 minutes). Remove and set aside.
03
Sauté the aromatics
Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the pot. Toss in the diced onions, minced aji amarillo, and smashed garlic. Sauté for 5-6 minutes until the onions are translucent and fragrant, being careful not to burn the garlic.
04
Build the broth
Return the seared bones to the pot. Add the soaked chuño, yellow potatoes, carrots, and celery. Pour in the 2 liters of filtered water. Bring to a rolling boil, then immediately reduce the heat to low.
05
Simmer for depth
Cover the pot partially and simmer gently for 35-40 minutes. The potatoes should be tender, and the chuño should have thickened the broth slightly, creating a velvety texture. Skim any foam that rises to the top during the first 10 minutes.
06
Finish with herbs
Stir in the fresh huacatay (or corazon de león) and season generously with sea salt. The heat will wilt the herbs instantly, releasing their essential oils. Simmer for 2 more minutes to meld flavors.
07
Serve immediately
Ladle the hot broth into deep bowls, ensuring each serving gets a piece of tender meat and a mix of potatoes. Garnish with a few extra fresh herb leaves if desired.

Pro tips

✦Sourcing the chuño: Look for authentic black chuño (chuno negro) at Latin American markets or online; it has a darker, earthier flavor and higher resistant starch than white chuño.
✦Herb substitution: If you cannot find huacatay, a combination of fresh cilantro, a small amount of fresh mint, and a squeeze of lime juice can approximate the unique citrusy-herbal notes.
✦Texture control: If you prefer a thicker soup, mash a few chunks of the yellow potato and chuño directly in the pot before serving.
✦Fat quality: Always use high-quality, cold-pressed extra-virgin olive oil with a low acidity to maximize polyphenol intake.

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Equipment

Dutch Oven →

Substitutions

grass-fed beef marrow/shank → organic chicken thighs or bone-in chicken legs (will result in a lighter broth; reduce simmer time to 25 minutes.)
black chuño → 2 large fresh yellow potatoes, peeled and cubed (the dish will be less complex and slightly higher in glycemic load, but still delicious.)
huacatay → 1/4 cup fresh cilantro + 1 tbsp fresh mint (adds a similar fresh, cooling contrast to the heat of the aji.)

Storage

Cool completely and store in airtight glass containers in the refrigerator for up to 4 days. The flavors deepen overnight. Freeze in portion-sized containers for up to 3 months; thaw overnight in the fridge before reheating gently.

What to serve with it

A glass of sparkling water with a wedge of fresh lime
Green tea or yerba mate (unsweetened)
A side of fresh avocado slices drizzled with EVOO
Fermented chicha de jora (traditional fermented corn drink) if available and unsweetened

FAQ

Is chuño safe for those watching blood sugar?+

Yes, chuño has a lower glycemic index than fresh potatoes due to the freeze-drying process which increases resistant starch. It is digested more slowly, causing a gentler blood sugar response.

Can I make this vegan?+

Absolutely. Omit the beef bones and use a high-quality vegetable broth instead. The dish remains hearty thanks to the potatoes and chuño, though the collagen content will be absent.