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Recipes » Soups » Colombian Ajiaco Potato Soup
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Colombian Ajiaco Potato Soup


  • ¼ cup dried guascas
  • 1 medium onion, diced
  • 8 cups vegetable broth
  • 2 small russet potatoes, diced
  • 3 medium red potatoes, diced
  • 3 medium Yukon gold potatoes, diced
  • 2 carrots, diced
  • 2 cups corn, fresh or frozen
  • 6 ears of corn, fresh or frozen, cut into quarters
  • 4 garlic cloves, crushed
  • Salt and pepper, to taste
  • ½ cup green onion, chopped
  • Cilantro, chopped
  • 2 Tbsp fresh lime juice
  • Avocado, sliced
  • Vegan sour cream (optional)
  • ¼ cup capers (optional)


  • 1. Soak the dried guascas in a cup of hot water for 45 minutes before adding them to the soup.
  • 2. Sauté the onion in a hot skillet for about 3-4 minutes.
  • 3. Add the potatoes, carrots, corn, vegetable broth, and soaked guascas, and bring to a boil.
  • 4. Cook over medium heat for 20 minutes.
  • 5. Add the garlic and simmer for another 10 minutes or until the potatoes begin to break apart.
  • 6. Season with salt and pepper to taste.
  • 7. Remove from heat and add lemon juice.
  • 8. Serve topped with green onions, cilantro, avocado, and optional sour cream and capers.

Cooking Tips

  • 1. You can find guascas in most Latin markets, or you can order them online. Don't omit them!

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