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A thick chicken and potato soup made with three kinds of potato — a signature dish of Bogotá.
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A signature dish of the capital, Bogotá, where several potato varieties are simmered until they break down, naturally thickening the soup. Traditionally flavored with the herb guascas, often substituted with cilantro outside Colombia. Served with a swirl of cream and capers.
Simmer the chicken thighs in water for about 30 minutes, skimming off scum, to build a broth.
Peel the potatoes; slice some thinly and cut the rest into large chunks.
Add the potatoes to the broth and simmer until the thin slices break down and thicken the soup.
Add the corn, halved, and simmer another 15 minutes.
Stir in chopped cilantro and season with salt.
Serve topped with a swirl of cream and a scatter of capers.