Bogotá's signature chicken and potato soup, thickened with three kinds of Andean potato and the herb guascas, finished with cream, capers and avocado at the table.
Simmer the chicken
Bring the chicken pieces to a simmer in the chicken stock with the onion and garlic, and cook until the chicken is tender, about thirty minutes.
30 minShred the chicken
Lift the chicken out, shred the meat off the bone, and return the meat to the pot.
Add the potatoes and corn
Add all the sliced potatoes and the corn cobs to the pot and simmer until the potatoes start to break down and thicken the soup, about twenty five minutes.
Add the guascas
Stir in the dried guascas and simmer for five more minutes so its herbal flavor infuses the broth.
5 minSeason and serve
Season with salt and ladle the soup into bowls.
Top at the table
Serve with small bowls of cream, capers and avocado on the side for everyone to add themselves.
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