Ajiaco

• FOR THE AJIACO:
• 2 whole Red Potatoes
• 2 whole Waxy Golden Potatoes
• 12 whole Papa Criollas (Andean Potatoes), Or Substitute Fingerling Potatoes Instead
• 2 whole Carrots, Peeled, And Cubed
• 1 clove Garlic
• 1 whole Onion, Diced
• 1 whole Serrano Chili Pepper, Sliced
• 2 Tablespoons Olive Oil
• 6 cups Vegetable Broth
• 4 leaves Bay Leaves
• 2 Tablespoons Guascas (or Fresh Oregano As A Substitute)
• 2 ears Corn, Cut Into 4 Pieces Crosswise
• 2 whole Scallions, Chopped
• FOR THE GARNISHES (OPTIONAL BUT RECOMMENDED):
• 1 whole Avocado, Cut Into Slices
• 2 Tablespoons Capers, Rinsed
• 1/4 cups Full Fat Greek Yogurt
• FOR THE MODIFIED SALSA VERDE:
• 1/2 whole Red Onion, Diced
• 2 cloves Garlic, Minced
• 4 sprigs Parsley, Finely Chopped
• 2 Tablespoons White Vinegar
• 1 Tablespoon Olive Oil

1. Take a large stockpot over medium heat and add red potatoes, golden potatoes, fingerling potatoes, carrots, garlic, onion, and chili pepper into the pot. Mix around for 5 minutes to warm vegetables up and enliven flavors, occasionally adding olive oil.
2. After 5 minutes, add vegetable broth to soup, ideally submerging all ingredients into broth. Bring broth to a boil before lowering heat to medium-low. Let soup simmer for roughly 20 minutes.
3. At the 20-minute mark, start to push some of the potatoes against the edges of the stockpot in order to break them up. This will thicken the soup. After mashing some potatoes, add guascas and stir thoroughly into soup. Continue to let soup simmer for another 20 minutes.
4. After 20 minutes, add ears of corn and scallions. Mash up a few more potatoes if you can, and let the entire ajiaco simmer for another 15 minutes.
5. As the soup simmers in the final 15 minutes, begin to prepare garnishes. If making the modified salsa verde, prepare that first in order to let the flavors mix together. After garnishes are ready and the soup is done simmering, take off heat and serve with garnishes and salsa.
6. For the modified salsa verde, simply mix all salsa ingredients together.
7. Recipe adapted and translated from My Colombian Recipes and Historia Cocina

ajiaco, red potatoes, golden potatoes, potatoes, carrots, clove garlic, onion, serrano chili pepper, olive oil, vegetable broth, bay leaves, oregano, scallions, avocado, capers, ubc, salsa, red onion, garlic, parsley, white vinegar, olive oil

Taken from tastykitchen.com/recipes/soups/ajiaco/ (may not work)