This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America. Some include smoky sausage or pork, and at different times of the year other ingredients such as cabbage, corn, sweet potato and pumpkin are added to the mix. It's served either as a chunky broth, or a smooth purée - this version is somewhere in between, with the potatoes mashed to thicken the soup while still retaining a little texture.
Achiote, or annatto, is available from Herbie's Spices (herbies.com.au) and Fireworks Foods (fireworksfoods.com.au). Aji amarillo paste and chillies are available from Fireworks Foods and Tierras Latinas (tierraslatinasenaustralia.com).
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×