World's Best 'Ajiaco' (Potato Soup)
Prep: 1 hour Cook: 2 hours
By the Naked Food Chefs
Ajiaco (ahee-akoh) is an authentic and hearty potato-based soup from Colombia. This is the nakedly wonderful and even better version of the original.
- 3 pounds organic red potatoes, peeled and sliced
- 2 organic yellow corn ears
- 2 scallions
- 1 tbsp organic white onion, chopped
- 3 cloves garlic, chopped
- 1 cup organic carrots, finely chopped
- 4 cups low sodium, organic vegetable broth
- 4 cups water
- 1 sprig cilantro
- 1/2 cup dehydrated or fresh gallant soldier herbs (guascas)
- capers to taste
In a large pot, place water, vegetable broth, onion, carrot and cilantro to boil. Meanwhile, place gallant soldier herbs in a bowl of warm water for about an hour.
Slice corn ears onto 4 pieces each. Add corn and sliced potatoes. Let soup simmer covered in medium heat for 90 minutes until soup thickens, stirring frequently.
Add gallant soldier and simmer for another 10 minutes in low heat. Top ajiaco with capers, and serve with avocado, salad and rice.
Chef's Note: The soup should be thick. However, add extra water, if too thick. If soup is not thick enough, take a few potatoes form the pot, mash them with a fork and return to the pot.