Potato and Cheese Chowder Soup

Pisca Andina is a soup typically served in the Andes region in Venezuela. It’s light, nutritious and full of good protein.

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    Ingredients 8 cups chicken stock
    6 medium to large potatoes, cubed
    ⅓ cup scallions, chopped
    ⅓ cup cilantro, chopped
    2 garlic cloves, grated
    ½ teaspoon red pepper flakes
    1 cup low fat milk
    2 cups queso fresco, crumbled
    Salt & pepper to taste
    6 eggs (optional)
    2 cups chicken, shredded (optional)
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    Step 1 Chop all ingredients.
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    Step 2 Add cubed potatoes to chicken stock and bring to a boil.
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    Step 3 Add garlic, cilantro, scallions and red pepper flakes. Boil until potatoes are fork tender (about 10 minutes).
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    Step 4 Add milk and stir in cheese until melted. Season with salt and pepper. Divide among 6 bowls and serve.
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    Step 5 If you’re serving for breakfast, continue boiling and add eggs one at a time.
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    Step 6 For lunch or dinner, add shredded chicken and cook until heated through.
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