Caldo de Papas Santandereano: Colombian Clear Potato Broth
Caldo de Papas is the humble, savory foundation of the Santander region’s traditional breakfast culture. Known for its restorative simplicity, this clear, herbaceous potato broth is the perfect, easy-to-make remedy to start your morning or to recover your energy after a long night out.
The secret to this 54-minute recipe is simmering sliced potatoes until they nearly melt, enriching the water with a savory hogo (tomato-onion base). Served piping hot with fresh cilantro and optional poached eggs, it is a foolproof, hearty classic that warms the soul!
Caldo de Papas (Colombian Potato Broth)
A simple, restorative Andean breakfast soup! Sliced potatoes simmered until tender with savory hogao and fresh cilantro.
Ingredients
- 10 cups Water
- 3 lbs Potatoes
- 2 tablespoons Hogo or Hogao Traditional Colombian tomato and scallion sauce
- 2 tablespoons Fresh cilantro finely chopped
- Salt to taste
- Black pepper to taste
- Optional: 8 Eggs
Instructions
- Prep the potatoes: The very first step is to wash the potatoes thoroughly, peel them, and cut them into thick slices.
- Boil the base: Place the sliced potatoes in a large pot with the 10 cups of water. Let them cook over medium heat for about 30 minutes, or until the potatoes become extremely soft and tender.
- Season the broth: Once the potatoes are soft, stir in the savory hogo (or hogao), and season generously with salt and black pepper to your liking.
- Final simmer: Let the entire mixture cook together for an additional 5 minutes so the flavors beautifully integrate into the broth.
- Serve: Remove from the heat and serve immediately while it is steaming hot, sprinkling the finely chopped cilantro over each bowl. (Chef's Hack: If using the optional eggs, you can poach them directly in a little bit of the simmering broth and carefully add one to each bowl before serving).
Notes
- Egg-Free Option: It is worth noting that this traditional broth can be made entirely without eggs without losing any of its hearty, comforting appeal; they are strictly an optional addition.
- Regional Names: In various parts of the country, this specific dish is also affectionately known as the Changua Santandereana, despite completely lacking the milk base used in the famous Bogotá version.
- The Culinary Base: This simple potato and hogao broth is the exact foundational recipe used to create the famous Caldo Teñido (which we covered earlier), simply by adding milk and cream at the very end of the cooking process!
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