Colombian Locro Nariñense

This delicious Colombian soup is adapted from My Colombian Recipes.

1 c. hogao
2 lb. yellow potatoes
2 Tbsp. oil
1 poblano pepper
5 c. water
5 chicken bouillon cubes
3/4 c. heavy cream
Black pepper 
Red pepper flakes
8 oz. queso fresco, plus more for garnish
chopped fresh cilantro

Heat a burner to medium. Prick the poblano pepper and place on the burner. Leave in place until it it charred. Rotate and cook on all sides until blackened. Remove from the burner and place in a large plastic bag. Seal shut and leave to steam. 

Heat the olive oil and hogao in a large soup pot. 

Cut the potatoes in to half in cubes and add to the pot with the hogao. Cook, stirring pretty frequently so the potatoes don't stick, for 10 minutes. 

Meanwhile remove the poblano pepper from the bag and rub off the skin. Chop the pepper and add to the pot. 

Add the water, black pepper, and chicken bouillon and bring to a boil. Reduce the heat and simmer for 30 minutes or until the potatoes are tender. 

Remove from the heat and add the cream and cheese. Use a potato masher or immersion blender to break up the potatoes. 

Return to the stove over medium and cook until heated through. 

Remove from the stove. 

Serve with more crumbled cheese and lots of fresh chopped cilantro.