Ecuadorian Potato Soup

Recipe from

Cooking Light

Nutritional Information

Calories 252
Caloriesfromfat 22 %
Fat 6.1 g
Satfat 2 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 13.3 g
Carbohydrate 36.8 g
Fiber 3.1 g
Cholesterol 79 mg
Iron 1.2 mg
Sodium 368 mg
Calcium 282 mg


Cooking spray
1/2 cup finely chopped onion
1 teaspoon ground cumin
1 teaspoon ground annatto
4 cups fat-free milk, divided
1 large egg yolk
4 cups (3-inch) cubed peeled baking potato (about 1 1/2 pounds)
1 1/2 teaspoons chopped fresh cilantro
1/2 small jalapeño pepper, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 hard-cooked large eggs
1/2 cup sliced peeled avocado
1/4 cup chopped fresh cilantro
1 1/2 teaspoons chopped seeded jalapeño pepper
Hot pepper sauce (optional)


Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Stir in cumin and annatto; sauté 30 seconds.

Combine 2 tablespoons milk and egg yolk. Chill. Add remaining milk, potato, cilantro, and jalapeño to pan; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Partially mash potato mixture with potato masher.

Stir 1/4 cup potato mixture into egg yolk mixture. Return potato mixture to pan; stir in salt and black pepper. Simmer 5 minutes, stirring frequently. Remove egg yolk from 2 hard-cooked eggs; coarsely chop egg whites and whole hard-cooked egg. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 teaspoons chopped egg mixture, about 1 tablespoon avocado, 2 teaspoons cilantro, and 1/4 teaspoon jalapeño. Garnish each serving with hot pepper sauce, if desired.

Barbara Kafka,

Cooking Light

January 2008
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