Ajiaco de Pollo Bogotano (Creamy Potato Soup with Chicken)

When I decided to blog about Colombia, it was because I found this recipe. It's a very traditional dish from Bogota, with many variations. What surprised me the most was when I looked at the garnishes. I don't know about you, but I don't consider a piece of corn on the cob a garnish!

I have a severe addiction to carbs, so seeing a soup with 3 kinds of potatoes was heaven for me! This was the perfect warm soup, filling but not very heavy.

Ajiaco de Pollo Bogotano

Creamy Potato Soup with Chicken

from The South American Table

1 whole bone in chicken breast, about 1 1/2 lbs. (I used 2 large boneless, skinless)

5 c. chicken stock

1 onion, peeled

2 carrots, peeled

2 scallions, white part and 1" of green

1 clove garlic, peeled

1 bay leaf

1/2 tsp. dried thyme

1/4 tsp. cumin

4 sprigs cilantro

10 black peppercorns

3/4 lb. yukon gold potatoes

3/4 lb. new red skin potatoes

1 tbsp. tomato paste

1 lb. Idaho potatoes, sliced 1/4" thick

2 c. water

2 c. beef stock

1 c. peas

Garnishes:

4 ears of corn, cooked

1/2 c. whipping cream mixed with 1/2 c. sour cream

Capers, drained

Avocado slices

1/2 c. chopped cilantro

In a large dutch oven, combine chicken, stock, onion, carrots, scallions, garlic, bay, thyme, cumin, cilantro, and peppercorns and bring to a boil.

Skim as froth rises to the top.

Cook about 20 minutes, or until chicken is cooked through.

Remove chicken and carrots, set aside.

Strain the broth thru a fine mesh strainer, add tomato paste, gold and new potatoes. Cover and cook until potatoes are soft.

While potatoes cook, add Idaho potatoes to another sauce pan with water and beef broth. Bring to a boil, reduce heat to medium and cook until they fall apart. Drain.

Remove 1/4 of the potatoes and put in the other pot, puree the rest, and pour into the pot.

Remove chicken from bones, chip and put into soup pot.

Cut the carrots into disks and put in the pot.

Add the peas, bring back to a boil and simmer 5 minutes.

Plate, serve with garnishes.

Last year: Goat Cheese Chicken with Risotto and Roasted Winter Vegetables and the leftovers were revamped into Roasted Winter Vegetable Soup