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Paprika-Cumin Potato and Bell Pepper Soup
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.
tablespoons extra-virgin olive oil
large white onion, halved and thinly sliced
01In 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 tablespoon salt.
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