Ecuadorian Potato-Cheese Soup
- 1 of 3 In a large saucepan, heat butter over medium heat. Add onion, paprika and turmeric; saute until onion is softened, 4 to 5 minutes. Add water, salt and pepper. Bring to a boil. Add potatoes. Lower heat; simmer, covered, until potatoes are tender, about 25 minutes.
- 2 of 3 Break up potatoes into smaller pieces with a fork or wooden spoon. Stir in cream and corn; cook until heated through and corn is tender, about 4 minutes. Stir in cheese and heat until melted, about 1 minute.
- 3 of 3 Halve, peel and pit avocados. Slice crosswise. Place avocado slices in soup bowls. Ladle soup over avocado slices. Garnish with chives or cilantro leaves, and serve.
Servings Per Recipe: 8
Per Serving: 57 mg chol., 12 g sat. fat, 7 g fiber, 657 mg sodium, 390 kcal cal., 10 g pro., 39 g carb., 24 g Fat, total