Name: Ecuadorian-style Potato Soup



Yield: 6 servings (9 cups)

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

Return to the main page