Chicken and Potato Soup

The ajiaco is a thick soup well known throughout Colombia. It is prepared with 3 different types of potatoes, the “sabanera”, the “pastusa” and finally the “criolla” potato; chicken breast and a herb called guasca are also added. This soup is thick and creamy and it is customary to eat with cream of milk and capers.

Recipe for 6-8 people


  • 10 cups of water
  • 15 whole yellow potatoes
  • 1 lb. red potatoes, cut in different sizes
  • 2 lb. russet potatoes, cut in different sizes
  • 2 lb. chicken breast, cut into pieces
  • 1 white onion, chopped
  • 3 yellow corn on the cob
  • 2 tbsp dried guasca or 1 bun fresh guasca
  • 1 chicken bouillon
  • 2 tsp of garlic paste or 3 garlic cloves
  • Salt to taste
  • Pepper to taste
  • Table cream to taste
  • Capers to taste


  • Boil the water in a large pot.
  • Add the chicken and cook.
  • Remove the foam that forms above the water.
  • Add the corn and half of the potatoes.
  • Cover and cook over medium heat.
  • Add the onion, garlic and pepper.
  • Add the rest of the potatoes.
  • Add the whole yellow potatoes and cook.
  • Add the chicken bouillon and salt to taste.
  • Add the guasca and stir.
  • Remove the chicken from the soup.
  • Shred the chicken.
  • Let the soup cook until it is thick.
  • Serve the soup and add the shredded chicken.
  • Add table cream and capers to taste

Click aquí para receta en Español

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