Ecuadorian Potato and Cheese Soup

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A hearty Andean staple from the Ecuadorian highlands, this thick potato soup is enriched with fresh cheese, milk, and achiote for a warm color. It is traditionally served with toasted maize, avocado slices, and a sprinkle of cheese on top.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 8 gSugar
• 15 gProtein
• 620 mgSodium
• 980 mgPotassium
• 240 mgCalcium
• 2 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the soup

• 2 lb russet potatoes, peeled and cubed
• 1 tablespoon annatto (achiote) seeds or 1 teaspoon ground annatto
• 2 tablespoons vegetable oil
• 1 large white onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 4 cups water or low-sodium chicken broth
• 1 cup whole milk
• 1 cup crumbled fresh cheese (queso fresco or farmer cheese)
• 1 cup frozen green peas
• 1 1/2 teaspoons salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped cilantro

For serving

• 1 ripe avocado, sliced
• 1 cup toasted hominy or popcorn maize (cancha)
• 1/2 cup crumbled fresh cheese
• Lime wedges

Directions

1. Heat the oil in a large pot over medium heat. Add the annatto seeds and let them sizzle for 30 seconds until the oil turns deep orange, then remove the seeds (or skip this step if using ground annatto).
2. Add the chopped onion and cook for 5 minutes until translucent. Stir in the garlic and cumin and cook for another minute until fragrant.
3. Add the cubed potatoes, water or broth, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are fork-tender.
4. Using a potato masher, lightly mash about one-third of the potatoes directly in the pot to thicken the soup while keeping plenty of chunks for texture.
5. Stir in the milk, green peas, crumbled cheese, and black pepper. Simmer gently for 5 more minutes until the cheese melts and the soup becomes creamy and lightly thickened.
6. Taste and adjust salt. Stir in the chopped cilantro just before serving.
7. Ladle into deep bowls and top each portion with avocado slices, toasted hominy, extra crumbled cheese, and a squeeze of lime.

Cook’s Notes

• Traditional papa chola or any starchy potato works best; russets break down nicely to create the signature thick texture.
• For a richer soup, substitute half the milk with evaporated milk.
• Toast the annatto seeds carefully—they can turn bitter if burned.
• Queso fresco is traditional, but mild mozzarella or paneer are good substitutes if unavailable.
• The soup thickens as it sits; add a splash of milk when reheating leftovers.

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