👨‍🍳 تعليمات

1. 1

   Place the peeled and quartered potatoes in a large pot. Cover with 6 cups of water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. You should be able to easily pierce them with a fork.

   ⏱️ 25 minutes
2. 2

   Drain most of the cooking water from the pot, leaving about 1/2 cup to help create a creamy base. Add the milk and grated cheese to the pot with the potatoes. Stir gently over medium-low heat until the cheese is completely melted and the soup is smooth and creamy. Do not boil after adding the milk and cheese.

   ⏱️ 10 minutes
3. 3

   Season the soup with salt and freshly ground black pepper to taste. Gently crack each egg into a separate small bowl or ramekin. Create a gentle swirl in the soup with a spoon and carefully slide each egg into the soup, ensuring they don't touch each other. Cover the pot and poach the eggs for 4-5 minutes, or until the whites are set but the yolks are still runny.

   ⏱️ 5 minutes
4. 4

   Carefully ladle the Chupe Andino into bowls, ensuring each serving gets an egg. Serve immediately.

   ⏱️ 1 minute