Ecuadorian potato soup recipe | Gourmet Traveller

Ingredients

• 80 ml olive oil (1/3 cup)
• 2 onions, coarsely chopped
• 2 garlic cloves, finely chopped
• 2 tsp ground cumin
• 1 tsp ground achiote (see note), plus extra to serve
• 1.8 kg floury potatoes, such as sebago, coarsely chopped
• 250 ml milk (1 cup)
• 60 gm coarsely grated feta, plus extra, crumbled, to serve
• 60 gm coarsely grated vintage cheddar
• Coarsely chopped coriander and thinly sliced spring onion, to serve
• Aji amarillo sauce
• 4 long green chillies or 2 jalapeños
• 1 cup coriander (firmly packed)
• 4 spring onions, chopped
• 2 tbsp white vinegar
• 1 tbsp aji amarillo paste (see note)
• Juice of 2 limes
• ½ tsp ground cumin