Ecuador Potato Soup Ajiaco – a delicious recipe with butter, onions, flour, chicken broth, potatoes, saffron. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the butter in a large saucepan.
2
Add the onions and fry for 10 minutes.
3
Add the flour and mix until smooth.
4
Add the chicken broth gradually, stirring constantly until boiling.
5
Add the potatoes, saffron, salt and cayenne pepper and simmer for 20 minutes.
6
Add the milk and peas and continue cooking gently for 5 minutes.
7
Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beating constantly to avoid curdling.
8
Return the contents of the bowl to the saucepan and heat but do not boil.
9
Place a few thin slices of avocado in each soup bowl and pour the hot soup over them.
10
6 servings.
11
Round The World Cooking Library
872
kcal
Calories
41
g
Fat
45
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 tbsp. butter, 3 onions, finely chopped, 2 tbsp. flour, 3 cups chicken broth, and more.
Yes, Ecuador Potato Soup Ajiaco falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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