Ajiaco Bogotano (Chicken and Potato Soup)

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Democracy Dies successful Darkness

Colombia's nationalist crockery calls for 3 types of potatoes, 1 of which, a yellowish potato, is autochthonal to the country. It breaks down during the cooking process, helping to thicken the soup. Some Americanized versions of the look suggest that Yukon Gold potatoes tin beryllium substituted, but embassy cook Gladys Rodriguez insists connected the autochthonal papa criolla. Guascas, a South American herb, imparts a grassy spirit to the soup. When Rodriguez serves this astatine the embassy, she provides maize cob holders on with the crockery spoons.

Adapted from a look from Colombian Embassy cook Gladys Rodriguez.

Ingredients

measuring cup

Servings: 22 cups

1/4 of an onion, sliced lengthwise
1 clump cilantro
6 scallions, achromatic parts only
1 clove garlic
1 stalk celery
4 quarts water
1 (56 ounces) chicken, skinned and quartered
4 chickenhearted bouillon cubes
4 ears corn
2 pounds reddish bliss potatoes, peeled and chopped into mean slices
3 pounds russet potatoes, peeled and chopped into mean slices
2 pounds papa criolla (Columbian yellowish potatoes, disposable successful jars oregon frozen astatine Latin American specialty markets), peeled and quartered
1 packet dried guascas (available astatine Latin American markets)
Salt
Freshly crushed achromatic pepper
1/2 cupful dense cream, for garnish
3 avocados, coarsely chopped, for garnish
1/2 cupful capers (not drained), for garnish
Aji Salsa, for garnish

Nutritional Facts

Per 1 cupful serving

Calories
121
Carbohydrates
26 g
Sodium
9 mg
Protein
4 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look from Colombian Embassy cook Gladys Rodriguez.

Tested by Leigh Lambert.

Published March 11, 2026