Ecuadorean Potato Soup Recipe

Name: Ecuadorean Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 tablespoons butter; 3 medium onions (finely chopped ); 2 tablespoons flour; 3 cups chicken broth; 4 medium potatoes (peeled and diced ); 1/8 teaspoon saffron; 1 teaspoon salt; 1 teaspoon aji chili powder (or cayenne ); 3 cups milk; 1/2 cup green peas; 3 medium eggs; 1/4 lb cream cheese; 1 medium avocado (peeled and thinly sliced)

Servings: persons

4 tablespoons butter
3 medium onions (finely chopped )
2 tablespoons flour
3 cups chicken broth
4 medium potatoes (peeled and diced )
1/8 teaspoon saffron
1 teaspoon salt
1 teaspoon aji chili powder (or cayenne )
3 cups milk
1/2 cup green peas
3 medium eggs
1/4 lb cream cheese
1 medium avocado (peeled and thinly sliced)

1
Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.
2
Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.
3
Add milk and peas and continue to cook for 5 minutes.
4
Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.
5
Return the contents of the bowl to the saucepan and heat through but do not boil.
6
Place a few slices of avocado in each soup bowl and pour soup over them. serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons butter, 3 medium onions (finely chopped ), 2 tablespoons flour, 3 cups chicken broth, and more.

Yes, Ecuadorean Potato Soup 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.

Ecuadorean Potato Soup

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