Puréed Potato Soup with Red Chilli Butter

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This rich soup is based on the hearty potato soups of Europe with the Latin American accent of mild dried and fresh hot chillies. The creamy purée of potato is topped with a nugget of mild chillied butter that melts into it. For a ferocious rather than a gentle soup, add a small amount of chopped raw chillies.


  • 4 large baking potatoes, peeled and quartered
  • 10 cloves garlic, peeled but left whole
  • 700 ml<


  1. Place the potatoes, garlic and chicken stock in a saucepan, and bring to the boil. Reduce the heat and simmer until the potatoes and garlic cloves are both tender.
  2. Purée with the milk until smooth.
  3. Mix the butter with the spring onion and/or garlic, and the chilli powder.
  4. Serve the potato purée with a nugget of chillied butter melting in eac