A creamy Andean Ecuadorian potato soup thickened by the potatoes themselves, enriched with cheese and avocado, and finished with a scoop of achiote-colored onion sauce.
Cook the aromatics
Cook the onion and garlic in the oil with the achiote powder over medium heat until soft and bright orange.
5 minSimmer the potatoes
Add the potato cubes and vegetable stock and simmer until the potatoes are completely soft and starting to fall apart, about twenty minutes.
Mash into the broth
Mash some of the potatoes directly against the side of the pot to thicken the soup to a creamy consistency.
Add milk and cheese
Stir in the milk and cubed queso fresco and simmer gently for five minutes until the cheese softens.
5 minSeason and serve
Season with salt, ladle into bowls, and top each bowl with a few slices of avocado.
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