Ecuadorian Potato Soup


This is not your typical potato soup. This is a recipe that I picked up during my travels in South America. It’s thick and creamy, with a slight “kick” from the smoked paprika. Again, fix it ahead of time and keep some in the refrigerator for a quick and filling meal during the week.

Makes 6-8 main course servings


2 tablespoons butter

½ cup green onions – chopped

1/2 – 1 tablespoon smoked paprika

1 tsp kosher salt

¼ tsp pepper

3 ½ cups chicken stock

1 ½ lb peeled and quartered potatoes

1 cup half and half

1 egg – separated

¼ cup heavy whipping cream

2 cups cooked corn kernels – drained

2 hard boiled eggs – chopped

2 oz sharp cheddar cheese – garnish


In a large stockpot, melt butter over medium heat. Add green onions and paprika and cook until onions are tender. Approximately 3-4 minutes. Add salt, pepper, and chicken stock – bring to a boil. Add potatoes and cook until they are tender – approximately 30 minutes. Add milk and bring back to a boil. Reduce heat and add egg white and blend into the soup. Reduce heat and simmer for 5 minutes without stirring. Add egg yolk to the whipping cream and stir into the soup and bring back to simmer. Add the corn kernels and continue to simmer for 3-5 minutes.

Garnish soup with chopped hard boiled eggs, cheddar cheese and chopped green onions.

Vegetarian Option

Use vegetarian vegetable stock instead.