• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ecuadorean Potato Soup Ala "Celebracion"

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 tb Vegetable oil
  • 1 Onion; (small) chopped
  • 3 Cloves garlic; minced
  • 3 Russet potatoes; (large)
  • -peeled and sliced (about 5
  • -cups)
  • 20 oz Chicken broth; (2 1/4 cups)
  • 1/2 c Milk
  • 1 c Cabbage; chopped
  • 3 Eggs
  • 8 oz Cottage cheese
  • 1/2 c Jack cheese; (or any white
  • -melting cheese: provolone
  • -or mozzarella), 4 ounces
  • -(or use up to a cup)


1. Cooking potatoes: In a 1 1/2 quart stockpot, warm the oil over medium
high heat.

Saute the onion and garlic until soft. Add the potatoes and chicken broth.
Bring to

a boil, lower the heat, and cook covered until tender, about 30 minutes.

2. Seasoning: Stir the milk and cabbage into the potato mixture. Cook over

high heat about 5 minutes, or until the cabbage is tender. Reduce heat to a


3. Poaching eggs: Break the eggs one at a time into a small bowl and slip
them into

the potato soup, being careful not to break the yolks. Cover and simmer 5


4. Thickening lorco (yes, that's what is says) and serving: While the eggs
are cooking, mix together the cottage cheese and shredded cheese; stir into
the soup. At

this point the soup should be thick and creamy. Garnish with avocado slices
and season with hot sauce, if desired.

SERVING SUGGESTION: Serve a generous portion of this delicious, hearty soup

biscuits or a good-quality bread. Or use as an ample first- course soup,
followed by

a simply prepared fish (sauteed with butter, capers, and white wine)
accompanied by

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