A traditional potato based soup that's been considered Colombia's comfort meal is Ajiaco (pronounced A-HIA-CO). Perfect for a cold winter evening, and a typical Christmas Eve meal in the capital of Bogota, what makes ajiaco so special is that it is cooked with three different kinds of potatoes to achieve a thick and creamy consistency. Fresh Idaho or russet potatoes, red bliss, and papas criollas known as small baby potatoes which are sold in jars, can be used to create this recipe. Guascas, a Colombian herb sold in Latin markets or online markets, is key to this recipe, giving it a distinct flavor that is important to set the flavor of the soup apart.

To make this dish, my grandmother's ajiaco recipe, skinless chicken pieces are cooked in water with corn husks, onions, garlic, and cilantro to flavor the broth. After the chicken pieces are removed, each potato is added one at a time, cooking until fork-tender. By the end of the cooking process, the potatoes break down and make the soup thick and creamy. Guascas are added in to flavor the entire dish. Ready to serve, side dishes include heavy cream, capers, sliced avocados, and aji.

Ajiaco

  • 2-3 skinless chicken breast
  • 4 scallions
  • 1/2 white onion
  • 1/4 cup cilantro
  • 2 garlic cloves
  • 2 pounds Idaho potatoes, peeled and cubed
  • 2 pounds red bliss potatoes, peeled and cubed
  • 1 pound papa criollas, peeled and left whole
  • 2 quarts chicken broth
  • 1/4 cup guascas
  • 3 whole corn jusks
  • salt, pepper, to taste

Garnish

  • heavy cream, capers, sliced avocadoes, aji

Get the full recipe.