I learned to love this soup as a study abroad student in Ecuador, where it is somewhat of a national dish. It’s hearty, but not way too heavy. Plus, it thrives with toppings, making it versatile and fun. Typically, it is served with cheese, avocado, and toasted maize (kind of like corn nuts). This week, I took a variation on the theme and topped it with sauteed sweet corn and poblanos.
- 2 large or 3-4 medium potatoes, washed and cut into dices
- 1 onion, diced
- 2 cloves garlic, crushed or minced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 3 cups chicken broth
- 3/4 cup milk
- 1/2 cup crumbled or grated cheese (I used some of Valley Milkhouse‘s ivory bell from the share, but feta, white cheddar, or mozzarella would work)
- salt to taste
- 2 ears sweet corn, kernels cut off the cob
- 1 poblano pepper, seeded and minced
- more crumbled cheese (this time I used Valley Milkhouse’s milkweed)
- 1 avocado, sliced
- In a small soup pot or dutch oven, heat a bit of butter or oil. Saute chopped onions and garlic until translucent, 3-5 minutes. Add spices and cook for another 1 to 2 minutes. Stir in chopped potatoes. Cook for another 2 minutes.
- Stir in chicken broth and bring to a simmer. Cook until potatoes are soft and can be mashed. Mash potatoes in the broth or use an immersion blender to puree them. The texture should be mostly smooth, with a few potato chunks.
- Stir in milk and cheese. Season with salt to taste. Simmer on low until toppings are ready.
- In a small skillet, heat 1 tablespoon of butter. Add minced poblano pepper and corn kernels to the pan. Cook on high, stirring occasionally, until the corn begins to char a little bit. Remove from heat and serve on top of soup with sliced avocado and more cheese.
Text and photography by Katie Darlington– Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, The Sweetness of the Season.