50 g / 2 oz butter
5 ml / 1 tsp paprika
1 medium-sized onion, finely chopped
2 kg / 4 1/2 lb potatoes, peeled and sliced
250 ml / 9 fl oz milk
250 ml / 9 fl oz thin cream
250 g / 9 oz white cheese such as Wensleydale, white Cheshire, Caerphilly or Spanish queso fresco, coarsely grated
1- Heat the butter in a large, heavy sauce pan over low heat and stir in the paprika. Add the onion and saute until the onion is softened.
2- Add 1 L / 1 3/4 pt water and bring to the boil. Add the potatoes and simmer, uncovered, over low heat, stirring with a wooden spoon from time to time until the potatoes disintegrate, 20-30 minutes according to the type of potato.
3- When the potatoes begin to disintegrate stir in the milk and cream and continue to stir, until the mixture is almost smooth.
4- Stir in the cheese, season to taste with salt and serve immediately.
Yummy and tasty Ecuadorian potato soup is ready ... :)
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