Sopa de fideo con papa y queso (Ecuadorian noodle soup with potatoes and cheese)

Name: Sopa de fideo con papa y queso (Ecuadorian noodle soup with potatoes and cheese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 1 tbs of achiote oil – or 1 tbs of oil + 1 tsp of achiote powder; 1 white or yellow onion; 2 garlic cloves; 2 tsp cumin; 2 tsp oregano; 3 medium potatoes; 12 cups water; 200 grams of short pasta; 2 cups of milk; 200 grams of grated or crumbled cheese; salt and pepper to taste; Finely chopped cilantro to taste; Extra cheese, crumbled or diced; avocado; Aji hot sauce

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 to 8 servings
Course
Soup
Cuisine
South American, American, Ecuadorian

Sopa de fideo con papa y queso (Ecuadorian noodle soup with potatoes and cheese)

Iris Warren

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Recipe for Sopa de Fideo con Papa y Queso, this comforting Ecuadorian noodle soup is made with onions, garlic, achiote, oregano, potatoes, noodles or short pasta, milk and cheese.

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Ingredients

Servings

1 tbs of achiote oil – or 1 tbs of oil + 1 tsp of achiote powder
1 white or yellow onion finely diced – can also use the white parts of scallions or spring onions
2 garlic cloves minced or crushed
2 tsp cumin
2 tsp oregano
3 medium potatoes peeled and diced (~400 grams)
12 cups water add more if needed
200 grams of short pasta farfalle or thin short noodles (fideo)
2 cups of milk add more if needed
200 grams of grated or crumbled cheese use queso fresco or quesillo – can also replace with a mild feta if needed
salt and pepper to taste
Finely chopped cilantro to taste

To serve:

Extra cheese, crumbled or diced about 100 grams, can use any of the cheeses mentioned above or mozzarella
avocado
Aji hot sauce

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Instructions

Heat the achiote oil or regular oil in a pot to start the refrito or base for the soup.
Add the onions and cook until soft, about 3 minutes.
Add the garlic, cumin, oregano, salt/pepper – you can also add the achiote powder if you are using regular oil instead of achiote oil.
Mix well and cook for another minute.
Add the diced potatoes, mix until well coated by the refrito.
Add 8 cups of water and bring to boil.
Add the pasta and cook until both the diced potatoes and pasta/noodles/fideos are tender, about 12-15 minutes.
Add the milk and crumbled cheese (queso fresco, quesillo, feta, etc). Add an additional 1-2 cups of water if the soup consistency is too thick. Mix well and cook for another 5 minutes on low heat.
Taste and add additional salt/pepper if needed. Add in the fresh chopped cilantro and serve immediately. You can serve it with the extra pieces of diced cheese.