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Paprika-Cumin Potato and Bell Pepper Soup

Paprika-Cumin Potato and Bell Pepper Soup

By Diane UngerFebruary 10, 2020

  • Makes
    6 servings
  • Cook Time
    1 hour 10 minutes
  • Rating

With a smooth, creamy consistency and sunny color, the potato soup known as locro de papas—variations of which are found in both Ecuador and Peru—is both humble and elegant. For richness, it often is made with both milk and cheese, but we skip most of the dairy to keep the flavors lighter and fresher, adding queso fresco at the end as only as a garnish. Locro do papas gets its yellow-orange hue from annatto seeds (also called achiote), but we achieve a similar color by using red or orange bell peppers and a good measure of sweet paprika.

Tip

Don't peel the potatoes. The skins add an earthiness that complements the other flavors. If using a conventional blender, make sure to allow the potato mixture to cool for about 10 minutes before pureeing and don't try to puree all the soup mixture in a single batch.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    large white onion, halved and thinly sliced

  • 3

    red or orange bell peppers, stemmed, seeded and sliced

  • 1

    bunch cilantro, chopped, stems and leaves reserved separately

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 6

    medium garlic cloves, smashed and peeled

  • 2

    tablespoons sweet paprika

  • 1

    tablespoon ground cumin

  • 2

    pounds russet potatoes, unpeeled, cut into 1-inch cubes

  • 2

    quarts low-sodium chicken broth or water

  • Kosher salt and ground black pepper

  • 2

    tablespoons lime juice

  • Crumbled or grated queso fresco, to serve

  • Diced avocado, to serve

Step 1

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, bell peppers, cilantro stems and scallion whites.

Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 6 to 9 minutes.

Add the garlic, paprika and cumin, then cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes, broth and 1/2 tablespoon salt.

Step 2

Bring to a boil over medium-high, then cover, reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a skewer inserted into the potatoes meets no resistance, about 40 minutes.

Remove from the heat and cool for about 10 minutes.

Step 3

Using a blender and working in batches, puree the mixture until completely smooth.

(Alternatively, use an immersion blender and puree directly in the pot.) Return the soup to the pot and cook over medium, stirring occasionally, until heated through.

Step 4

Off heat, stir in the lime juice, then taste and season with salt and pepper. Serve the soup topped with the cilantro leaves, scallion greens, queso fresco and avocado.

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