• 2 pounds yellow potatoes peeled and chopped into 1 inch pieces
• 1 tablespoon canola oil
• 2 tablespoons ghee
• 1 white onion diced
• 2 garlic cloves minced
• 2 teaspoons cumin
• 1 teaspoon achiote powder
• 2 cups chicken stock
• 3/4 cup heavy cream
• 1 cup crumbled queso fresco
• 1 bunch of cilantro leaves
• 1 chopped avocado
• Salt and pepper to taste
• Aji hot sauce:
• 4 chili peppers (roasted green chile)
• 1 bunch green onions, chopped
• 1 bunch cilantro
• 2 limes (Mexican, juiced)
• 1/2 teaspoon cumin
• 1 tablespoon apple vinegar
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• Creme Fraiche

Prepare base for the soup by heating the oil and ghee over medium heat in a large soup pot, add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.

Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.

Add the chicken stock and bring to boil, cook until the potatoes are very tender. Use a immersion blender to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.

Turn the heat down to low, stir in the cream and let cook for about 5 more minutes. You can add more cream or milk if the soup is too thick.

Add salt to taste.

Add the grated cheese and cilantro, mix well, and remove from the heat.

Serve warm with the avocados, scallions, queso and aji hot sauce.

To make Aji hot sauce, wash and dry the onions and cilantro, and remove stem and seeds from the roasted chile peppers. (Roast chilies under broiler until charred on the outside then place in a brown paper bag for 20 minutes, remove and peel off skin and discard seeds) 

Place them in a food processor or blender with the cilantro leaves. Process in short spurts until vegetables are well minced.

Place vegetables in a bowl, and stir in the lime juice, cumin, and vinegar. Season with salt and pepper to taste.

I like to pipe some creme fraiche on top with fresh green onions, cilantro, Aji and avocado.