Recipe of the week: "Ecuadorian Potato Soup"

BALTIMORE, Md. (Catholic Relief Services) - The global recipe of the week is "Ecuadorian Potato Soup."

The following recipe of the week, reprinted with permission from Catholic Relief Services, is an Ecuadorian dish, "Ecuadorian Potato Soup." Quick Fact: The climate in Ecuador is good for growing cocoa, rice and potatoes. Many Ecuadorians eat potatoes as a primary food source. Preparation and cooking time about 1 hour. "Ecuadorian Potato Soup" Serves 4 people Ingredients for Potato Soup: • 1 cup butter (2 sticks) • 1 teaspoon sweet paprika • 1 medium onion • 4 cups of water • 4 lbs. peeled and sliced potatoes • 1 cup milk • 1 cup light cream How to make Ecuadorian Potato Soup: 1) In a large, heavy saucepan, heat butter and stir in paprika. 2) Add 1 medium onion finely chopped, and sauté over medium heat till onion is softened. 3) Pour in water and bring to a boil, then add potatoes and reduce heat. 4) Simmer uncovered over low heat, stirring occasionally. 5) When potatoes are almost done (you can almost put a fork through them) add the following: • 1 cup milk • 1 cup cream 6) Continue to cook, stirring occasionally, until potatoes begin to disintegrate. 7) Stir in 1 lb. grated Muenster cheese, add salt to taste.