Ecuadorian Pasta Cheese Soup With Potatoes Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and sauté the onion and garlic until softened.
• STEP 2.Add the potatoes, chicken broth, and water to the pot.
• STEP 3.Bring to a boil, then reduce heat and simmer until the potatoes are tender.
• STEP 4.Using a potato masher or fork, mash the potatoes until creamy.
• STEP 5.Add the pasta and cook until al dente.
• STEP 6.Stir in the cheese until melted and well combined.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve hot, garnished with chopped cilantro.

Cooking Tips

• Feel free to add other vegetables such as corn or peas to the soup for added flavor and texture.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• If the soup becomes too thick, add more water or broth to reach the desired consistency.

Storage and Serving

• Ecuadorian pasta cheese soup is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup in a pot over medium heat, adding a splash of water or broth to prevent drying.