Ecuadorian Potato Soup (Locro)

2 tbsp. GOYA® Achiotina

¾ cup finely chopped scallions, white and light green parts plus 2 tbsp. for garnish

1½ lbs. Yukon Gold Potatoes, peeled and cut in 1½ inch cubes

3 cups hot water

1 cup milk

1 cup GOYA® Frozen Cut Corn

2 oz. Feta Cheese, crumbled

½ cup heavy cream

Accompaniments: Two ripe avocados, peeled, pitted, and sliced, and two hard cooked eggs, peeled and coarsely chopped.

1.	In saucepan, heat Achiotina on medium low. Stir in scallions and cook until soft (about 3 minutes). Stir in potatoes and cook for 3 minutes. Add Adobo, water, and Sazón and bring to boil on medium high. Reduce the heat and simmer until potatoes begin to fall apart (about 30 minutes).
2.	With wooden spoon, mash one or two potatoes against the side of the pan to thicken soup. Add milk and corn and return to boil. Simmer for 5 minutes. Stir in cheese and heavy cream. Heat thoroughly until cheese melts and soup thickens.
3.	Sprinkle with chopped scallions and serve with avocado and eggs on the side.

Serves: 8 cups
Origin: Ecuador