My Recipebook on the net

Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
SOUPS

Recipe name:0000000030
CREAMY POTATO SOUP WITH CHEESE

Picture:
creamypotatosoupwithcheese.jpg



Ingredients:
- 10 medium sized potatoes, peeled and chopped into small and large pieces
- 2 tablespoons canola oil
- 1 white onion, diced
- 2 garlic cloves, minced
- 2 tsp cumin
- 1 tsp achiote powder
- 7 cups of water
- 1 cup of milk or more
- 1 cup grated or crumbled cheese (quesillo, queso fresco, mozzarella or monterey jack)
- 1 bunch of cilantro, leaves only, minced
- Salt to taste

To serve:
- 1 cup of queso fresco, feta cheese, or grated mozzarella
- Maiz tostado
- Chopped scallions
- Avocados, sliced or diced
- Aji or hot sauce



Yields / Serves:
0

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
Prepare a refrito or base for the soup by heating the canola oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.

Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.

Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.

Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.

Add salt to taste
Add the grated cheese and cilantro, mix well, and remove from the heat.

Serve warm with the avocados, scallions, feta cheese and aji or hot sauce.