Cook Time: 40 minutes

Ecuadorean Potato Soup (Locro de Papa)Prep Time: 20 minutes Servings: 4

PREPARATION1. Heat the vegetable oil over medium heat in a large soup pot.

Add the onions garlic, cumin and annatto. Cook until the onions are fragrant and tender, about 5 minutes. Stir occasionally.

2. Mix in the potatoes, coating them thoroughly. Continue cooking for 5 minutes, stirring occasionally.

3. Add the water and bring up to a boil over high heat. Reduce to rapid simmer and allow to cook until the potatoes are tender.

4. Use a potato masher and mash the potatoes in the pot. The soup is typically creamy with small chunks of potatoes, but the desired consistency is up to you.

5. Reduced the heat to low and stir in the milk. Allow to cook for 5 minutes.

6. Add the salt and pepper, or to taste.

7. Add the cilantro and half of the grated cheese. Stir to incorporate and then remove the heat. (Optional: you can puree half or all of your soup in a blender for a silky smooth soup.)

8. Serve hot with sliced/diced avocados, scallions, pumpkin seeds and the remaining grated cheese.

INGREDIENTS• 2 tablespoon vegetable oil

• 1 medium white onion, diced

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon annatto powder

• 5 medium sized Klondike Goldust® potatoes, peeled, diced

• 3 ½ cups water

• ½ cup whole milk

• Kosher salt

• Ground black pepper

• 1 cup grated Queso Oaxaca or Monterey cheese

• ½ bunch cilantro, minced

• 2 large avocados

• Scallions, chopped

• ½ cup roasted pumpkin seeds