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    You are in: Home / Recipes / Ecuadorean Potato Soup Recipe
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    Ecuadorean Potato Soup

    Average Rating:

    3 Total Reviews

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    • on December 06, 2009

      My son had to make an Ecuadorian meal for Spanish class. This soup was yummy. We were out of peas, which might have given it more flavor. Don't omit the avocados!

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    • on June 25, 2008

      Didn't know what to expect, since I have never used saffron before, but was pleasantly surprised. Used our homemade New Mexico chili powder and it packs quite a punch, especially since I added "just a leetle bit more" than called for. Will have this again. Thnx for posting Um Safia. Made for ZWT4.

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    • on June 24, 2008

      This is a very tasty potato soup! I haven't tried soup based on potatoes so my expectations here weren't really that high, but having tasted this was really WOW! It's just so creamy delicious! I can't explain the details *blush* but you just have to try this! I even cut down more than half of the cooking time since I already had the diced potatoes preboiled and all I had to do was mix it at the last part and voila! The avocados too were a nice touch. :)Thanks for sharing this! Made for WZT4.

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    Nutritional Facts for Ecuadorean Potato Soup

    Serving Size: 1 (541 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.1
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 13.4 g
    Cholesterol 151.2 mg
    Sodium 987.8 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 6.9 g
    Sugars 4.9 g
    Protein 15.7 g

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