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Ecuadorian Potato Soup (Locro de Papa)

It is a typical and most popular soup in Ecuador. The process seemed very similar to how I make potato soup, except its authenticity came from the addition of annatto oil. They also add very interesting toppings, such as sliced avocado, crumbled cheese, julienned red bell pepper, and cilantro. Toppings are optional and you can use the ones you like or want and leave out the other. We had it a in a restaurant on our way back from Cotopaxi visit. Here is the version I made.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

Ingredients for Soup;

  • 2 teaspoons olive oil
  • 1 onion diced
  • 4 large potatoes, Idaho, or yukon gold Soup needs starchy potatoes
  • 2 cloves garlic, minced
  • 2 teaspoons oregano, dried
  • 1 teaspoon ground annatto , or annatto infused oil
  • 1 teaspoon crushed red pepper
  • 4 cups vegetable broth
  • 1 cup whole milk
  • ½ cup frozen corn kernels
  • ½ cup frozed green peas
  • 1 teaspoon salt
  • 1 teaspoon pepper

Garnish:

  • 1 avocado seeded, peeled, and julienned
  • 4 ounces Farmer's cheese, crumbled
  • 4 julienned pieces of red bell pepper
  • 1 tablespoon fresh cilantro, finely chopped

Instructions
 

  • Heat olive oil in a 5 quart Dutch oven over medium heat. Add
    onion and sauté until translucent. Add potatoes and cook until potatoes are
    partly cooked and beginning to soften, about 5 to 10 minutes.
  • Add vegetable broth, and milk and bring it to a boil.  Reduce heat to medium low and let the soup simmer until potatoes are really tender, about 15 minutes. Lightly, blend and making sure that it has potato pieces for texture.
  • Add corn kernels, and peas, stir and continue to simmer for ten more minutes or
    until all the vegetables are well cooked. Season with salt and pepper to taste
  • Serve in individual bowl.
  • Garnish with avocado, cheese, julienned red bell pepper, and cilantro. Hot sauce can
    also be added.

Notes

Locro de Papa (potato soup) is a  favorite Ecuadorian soup which features a unique regional spice called annatto. I have been using this in Spanish, and Puerto Rican recipes and is available in local grocery stores. I buy the seeds and heat them in vegetable oil to  infuse flavor for use.
When we were in Ecuador, we had their traditional potato soup (locro de papa) in a restaurant, which they served before the meal. Made with starchy potatoes which they blend with broth, milk, and spices. Subsequently, they add vegetables to it and cook until all the vegetables are well cooked.  When the soup is ready, they serve it with number of garnishes and hot sauce.