Steps
- Heat 2 tablespoons of vegetable oil in a soup pot over medium heat. Cook 1 diced white onion, 2 minced garlic cloves, 2 teaspoons of ground cumin, and 1 teaspoon of ground achiote for about 5 minutes, until the onion softens.
- Add 10 medium potatoes, peeled and cut into a mixture of small and large pieces. Stir to coat and cook for 5 minutes, stirring occasionally.
- Add 7 cups of water, bring to a boil, and cook until the potatoes are very tender. Partly mash them in the pot, leaving small chunks.
- Reduce to low heat, stir in 1 cup of whole milk, and cook for 5 minutes. Season with salt.
- Stir in 1 cup of crumbled queso fresco and the finely chopped leaves of 1 bunch of cilantro, then remove from the heat.