Colombian Ajiaco Soup

One of my favorite Colombia dishes is a traditional soup, Ajiaco.  A very popular dish in the capital Bogotá, it's a hearty dish usually served with rice & avocado on the side.  An average batch of Ajiaco will serve between 8 to 10 people so you'll have plenty left over to freeze & save for another day.  It's the perfect comfort food for those lazy days.  This is so easy to make & tastes amazing.  Here's my recipe below on how to make this great soup.

2 litres water
4 chicken breasts
5 lbs Creole potatoes
5 lbs Maris Piper potatoes
5 lbs Royal Blue potatoes
1 arracach
3 corn on the cob
125g capers
2 chicken stock cubes
1 tsp salt
2 tbsp fresh guasca

To serve:
2 avocados
250g rice
200g cream

1. peel the potatoes & arracacha, then cut into thick slices.  Arracacha is a root vegetable found in South America, if you can not fine one a parsnip will work just as good.
2. Cut each corn on the cob into three pieces.
3. Finely chop the guasca.  This is a herb found in South America but coriander will work if you can not get this.
4. Fill a pan with 2 litres of cold water.  Add the corn on the cob pieces along with the chicken breasts whole.  Bring to the boil & cook for 30 minutes.
5. Remove the chicken from the pan & leave to rest.
6. Add all the potaotes, arracacha & guasca to the pan, boil for 40 minutes.
7. Add the stock cubes, salt & capers.  Stir together.
8. Shred the chicken & serve on top of the soup in a bowl with a generous splash of cream.
9. Serve with rice & thick slices of avocado.