Ecuadorian Potato Soup

30-40 minutes 

Serves 6-8 

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 

salt 

Ecuadorain potato soup Preparation 

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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