Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 6.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 tablespoons aji amarillo paste (optional)
- 1 teaspoon cumin
- 2 pounds yellow potatoes
- 2 cups chicken stock
- 2 cups water
- 1/2 cup cream
- 1/2 cup milk
- 1 egg
- 5 ounces monteray jack cheese, grated
- Diced avocado for garnish (optional)
- Crumbled queso fresco cheese, for garnish (optional)
- Aji sauce (optional)
- Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
- While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
- When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
- Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
- Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
- Mash the potatoes thoroughly in the pot with a potato masher.
- In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
- Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
- Serve soup hot, garnished with chopped avocado and crumbled queso fresco cheese.
- Serves 6 generously.