Arracacha Soup is a traditional dish from the Colombian Andes, where this unique root vegetable plays an important role in local agriculture and cuisine. Arracacha provides a delicate, slightly sweet flavor and a naturally creamy texture that makes this soup especially comforting.
Popular in regions such as Boyacá, Cundinamarca, Antioquia, and Nariño, this soup is a staple of Colombian home cooking and is commonly enjoyed as a hearty lunch or light dinner.
Ingredients
- 700 g arracacha root, peeled and cut into chunks (5 cups)
- 300 g sabanera potatoes, peeled and diced (2 medium potatoes)
- 500 g bone-in chicken pieces (thighs or drumsticks)
- 120 g chopped green onions (5 stalks)
- 10 g minced garlic (2 cloves)
- 20 g chopped fresh cilantro (⅓ cup)
- 2 liters water (8 cups)
- 15 g salt (1 tablespoon)
- 3 g black pepper (½ teaspoon)
- 20 g butter (1½ tablespoons)
Preparation
- Prepare the broth, place the chicken, water, half of the green onions, garlic, salt, and pepper in a large pot. Cook for about 40 minutes until the chicken is tender and the broth is flavorful.
- Add the root vegetables, stir in the arracacha and potatoes. Cook for about 30 minutes until completely tender.
- Shred the chicken, remove the chicken pieces, shred the meat, and discard the bones.
- Create the texture, gently mash part of the arracacha and potatoes in the pot to create a creamy consistency while keeping some texture.
- Finish the soup, return the shredded chicken to the pot and add the remaining green onions, butter, and cilantro. Cook for another 5 minutes.
- Serve hot, making sure each bowl contains plenty of arracacha, potatoes, and chicken.
Chef’s Tips
- Use fresh, firm arracacha roots for the best flavor.
- Avoid fully blending the soup; a rustic texture is traditional.
- Bone-in chicken creates a richer broth.
- Mash additional arracacha if you prefer a thicker consistency.
Traditional Variations
- Some families prepare the soup using only arracacha without potatoes.
- Beef may be used instead of chicken in certain regions.
- Fresh corn on the cob is sometimes added.
Traditional Serving Method
Serve hot with fresh avocado, white arepas, or rustic country bread. Traditional beverages include panela drink, hot chocolate, and fresh fruit juices.
Recommended Side Dishes
- Fresh avocado
- White arepas
- Rustic country bread
- Hot panela drink
- Hot chocolate
Did You Know?
Arracacha is a root vegetable native to the Andes and has been cultivated for centuries by Indigenous communities throughout the region.
Its naturally creamy texture and delicate flavor make it one of the most valued ingredients in traditional Andean soups and stews.
Frequently Asked Questions
Arracacha has a mild, slightly sweet flavor with hints of carrot, celery, and nutty undertones.
Yes. Traditional vegetable-based versions exist, although chicken provides additional richness and flavor.
Yes, but traditional Colombian preparations usually maintain a rustic texture with visible pieces of arracacha and potatoes.
Store it in an airtight container for up to 3 days and reheat gently before serving.
