By: Franchesca Livraghi | @breakthrukitchen

Every year, as the weather begins to cool down, I like to prepare a lineup of my favorite soups to keep me warm and cozy. I always make sure to include the Latin flavors I love, from the hearty sancocho to comforting sopa de pollo. And one of the newest ones to my lineup is the delicious and aromatic ajiaco.

Ajiaco is a traditional soup with roots in Colombia, Peru, and Cuba - each country putting its own unique twist on the recipe. In Colombia, it's often made with a mix of potatoes, corn, chicken, and a special herb called "guasca", which gives it a distinct flavor. The Peruvian version includes ingredients like cilantro and lemon or lime for a fresh, zesty taste. Meanwhile, Cuban ajiaco is known for its rich broth, filled with a variety of root vegetables and meats, somewhat similar to Dominican sancocho.

Ajiaco is the perfect hearty soup for winter. It’s one of the best soups in my lineup because it’s so easy to make, uses simple ingredients you probably already have on hand, and is ready in just over an hour. It’s warm, comforting, and packed with flavor.

This version combines all three styles, with Colombian potatoes and corn, Peruvian cilantro and lime, and the rich Cuban-inspired broth.

What’s the difference between Ajiaco and Sancocho?

The main differences between ajiaco and sancocho are the meat, origin, and texture. Sancocho is a thick, hearty Dominican soup made with a mix of several different meats. On the other hand, ajiaco is a lighter soup, more like a chicken noodle soup, and only calls for chicken.

Sancocho is also packed with various root vegetables like yuca, yautía, and plantain, giving it a rich texture. Meanwhile, ajiaco, which is most popular in Colombia but also enjoyed in other countries, is made with different kinds of potatoes, giving it its own unique flavor.

Substitute guasca leaves for oregano, thyme, and bay leaves

Ajiaco is a simple recipe with straightforward ingredients, but it does call for one special herb: guasca leaves. Guasca leaves have a unique, slightly bitter flavor that’s key to authentic ajiaco. However, they can be hard to find in the States. But don’t worry—I have the perfect substitute for this hard-to-find ingredient!

You can easily replace guasca leaves with Loisa’s Organic Oregano and Bay Leaves. Just add a few dried thyme leaves, and you’ll have a great substitute that captures the essence of guasca. This combination brings a similar depth of flavor to the soup, making it just as delicious and comforting.

You’ll need three different kinds of potatoes

The star ingredient in ajiaco soup is potatoes, but unlike most soups that only call for ordinary russet potatoes, this one uses three different kinds!

A mix of russet, Yukon, and red potatoes really sets this soup apart, giving you a unique texture and flavor in every bite. The russet potatoes add a hearty, creamy base, the Yukon potatoes bring a buttery richness, and the red potatoes provide a firmer texture.

For the best results, use an even amount of each variety to create the perfect balance in every spoonful.

Capers and avocados give the soup a fresh touch

Everything's better with fresh avocado, and soup is no exception. Adding slices of avocado on top of ajiaco is a must in my book. It adds a creamy, refreshing element that balances the rich flavors of the soup. A few capers really finish it off, adding just the right touch of tangy, briny flavor that makes every bite even more delicious.