Name: Ecuadorian-style Potato Soup

Ingredients:

• For the soup
  • 2 tablespoons avocado oil or other neutral oil
  • 1 large yellow onion (12 ounces), diced
  • 2 cloves garlic, minced or finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon achiote (annatto; may substitute 1/2 teaspoon sweet paprika plus 1/8 teaspoon ground turmeric)
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken broth, vegetable broth or water
  • 1/2 teaspoon fine salt, plus more to taste
  • 1 cup low-fat milk
  • 1 cup (3 ounces) coarsely grated Monterey Jack cheese
• For serving
  • 2 small ripe avocados, peeled, pitted and diced
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup thinly sliced scallion greens
  • 1/3 cup (1 ounce) coarsely grated Monterey Jack cheese
  • Hot sauce (optional)

Instructions:

• Heat the oil in a large pot over medium heat until shimmering.
• Add the onion and cook, stirring frequently, until softened but not brown, 4 to 5 minutes.
• Add the garlic, cumin and achiote and cook, stirring, until aromatic, about 30 seconds.
• Add the potatoes and stir to coat.
• Add the 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.
• Using a slotted spoon, transfer about 1 cup of the potatoes to a cutting board and cut them into small pieces.
• 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.
• Ladle the soup into bowls, garnish the avocados, cilantro, scallion, cheese and hot sauce, if using.

Comments: 11/28/2023 - I used six white potatoes, weighing 2 lb 6 oz. I peeled one and left the skins on the others. I substituted 1/2 teaspoon paprika and 1/2 teaspoon turmeric for the achiote. I used vegetable stock and shredded Colby & Jack cheese. I blended the soup with a mixer; some of the potato peels got caught in the blades.
We had three meals. For the second meal, I added some leftover meat loaf to the soup. For the third, I cooked a cup of chopped carrots and added them to the soup.

Source: Washington Post, 8 November 2023

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