Caldo de Papa

Method

Heat olive oil in a large pot and toast the cumin seeds until fragrant, then add finely diced onions and minced garlic, cooking gently until softened and golden. Cut the waxy potatoes into small cubes, add them to the pot along with the dried chillies and pour in the stock, bringing to a simmer. Cook for 15-20 minutes until the potatoes are completely tender and beginning to break down slightly, creating a naturally creamy broth. Stir in the fresh coriander and season generously with salt and black pepper to taste. Serve hot in bowls, traditionally with crusty bread or fresh corn on the cob alongside.