Submitted by lcioban on Tue, 07/21/2009 - 6:11pm

Ecuadorian Cheese and Potato Soup

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12 oz. of mozzarella cheese shredded

1 jalapeno minced

2 large potatoes peeled and cut into ¼ cubes

1 teaspoon of cumin

1 tablespoon of melted unsalted butter

1 small onion chopped

1 teaspoon of Hain Sea Salt and black pepper to taste

Garnish:

½ cup of fresh cilantro leaves

1 avocado peeled, seeded and sliced

In a medium size pot, heat the butter over a low heat, stirring the onion and cook until soft and translucent (5 to 10 minutes).
Stir in the cumin, add the potatoes, cilantro, jalapeno and soup bring to a boil, lower heat cover and simmer for 15 to 20 minutes until the potatoes are tender.
Stir in the cheese and season with salt and pepper, simmer uncovered for 5 minutes. Do not boil.
Ladle soup into bowls and top with avocado and cilantro leaves.

Serves: Serves 6