Weeknight Quito Potato Soup with Fresh Herbs
Dive into the heart of Quito with this comforting potato soup that brings warmth and flavor to your dinner table. Infused with aromatic herbs and light spices, each bowl is a celebration of fresh ingredients that highlight the beauty of Ecuadorian cuisine. Feel free to adjust the herb blend to your liking—cilantro, parsley, and green onions work beautifully here—making it truly your own.
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and smoked paprika, and continue to sauté for another minute until fragrant.
- Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender, but ensure to hold the lid down tightly to avoid splatters.
- Return the pureed soup to the pot, and stir in the whole milk. Heat gently until warmed through. Adjust seasoning with salt and pepper to taste.
- Serve the soup in street-style bowls, garnishing generously with fresh herbs, avocado slices, and tortilla chips for added texture.
Nutrition
Notes
Feel free to swap out the potatoes for sweet potatoes for a slight twist on flavor and added nutrition.
For a vegan version, replace whole milk with coconut milk or a plant-based alternative.
This soup is perfect for reheating and can be stored in the fridge for up to 4 days.
Enjoy experimenting with seasonal herbs to enhance depth of flavor!
For a vegan version, replace whole milk with coconut milk or a plant-based alternative.
This soup is perfect for reheating and can be stored in the fridge for up to 4 days.
Enjoy experimenting with seasonal herbs to enhance depth of flavor!
