Ecuadorian-Style Potato Soup Recipe - The Washington Post

Publish date: 2024-08-05
Democracy Dies in Darknessclock1 hour courseMainStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

This golden, creamy potato and cheese soup is a take on locro de papa, a staple of Ecuadorian cuisine. Its stunning hue comes from achiote — also called annatto — a ruby-red, mild-tasting spice, which imparts an orange-red color to dishes. With an alluring richness from milk and Monterey jack cheese, and garnished with a burst of fresh green from scallion, cilantro and avocado, it’s an unforgettable soup — which can easily be a main course — that you’ll surely want in your regular soup-season rotation.

Storage: Refrigerate for up to 4 days.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 6 (makes about 9 cups)

For the soup

For serving

Directions

Time Icon Active: 40 mins| Total: 1 hour

  • Step 1

    Make the soup: In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring frequently, until softened but not brown, 4 to 5 minutes.

  • Step 2

    Add the garlic, cumin and achiote and cook, stirring, until aromatic, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth or water and salt, and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are very tender, about 20 minutes. Remove from the heat.

  • Step 3

    Using a slotted spoon transfer about 1 cup of the potatoes to a cutting board and cut them into small pieces.

  • Step 4

    Use an immersion blender to blend the soup in the pot until smooth. (Alternatively, let the soup cool, then puree in batches in a regular blender.) Return the soup to medium-low heat and warm through. Stir in the milk and cheese until the cheese is melted. Return the chopped potato to the pot and stir to combine. Taste, and season with additional salt as desired.

  • Step 5

    To serve: Ladle the soup into bowls, garnish the avocados, cilantro, scallion, cheese and hot sauce, if using, and serve.

    • Substitutions

    No achiote? >> Use a combination of sweet paprika and turmeric.

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    Nutritional Facts

    (1 1/2 cups)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Anna Luisa Rodriguez.

    Published November 2, 2023

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