Prep time: 10 minutes
Total time: 1 hour
2 tablespoons canola oil
2 teaspoons ground cumin
1 teaspoon achiote powder
2 garlic cloves, minced
1 medium white onion, diced
4 pounds|1360 grams Yukon gold potatoes, peeled and cut into 1-inch pieces
1 cup|237 ml whole milk
1 cup crumbled queso fresco
1 avocado, peeled, pitted, and sliced or diced, for serving
cancha corn nuts, for serving
chopped cilantro or scallions, for serving
Ecuadorian aji hot sauce, for serving
- In a large saucepan over medium-high, heat the oil. Add the cumin, achiote, garlic, and onion and cook, stirring frequently, until the onions are soft, about 5 minutes.
- Add the potatoes and cook, stirring to coat them in the refrito, an additional 5 minutes. Add 7 cups|1656 ml water and bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are tender, 25 to 30 minutes. using a potato masher, mash the potatoes. The soup should be creamy with small, tender chunks of potatoes.
- Reduce the heat to low and stir in the milk. Cook an additional 5 minutes, then season with salt. Stir in the grated cheese and cilantro and serve with avocadoes, scallions, queso, and hot sauce.
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