Sopa de Aguacate y Papas

Peel and dice 3-4 medium native potatoes (such as papa criolla or Yukon Gold) into roughly 1-inch cubes, then rinse them under cold water to remove excess starch.

In a large pot, bring 6 cups of chicken or vegetable broth to a gentle boil over medium-high heat, then season lightly with salt, cumin, and a small bunch of fresh cilantro.

Add the diced potatoes to the simmering broth and cook until just tender when pierced with a fork, being careful not to overcook them.

While the potatoes cook, halve 2 ripe avocados, remove the pits, and cut the flesh into generous cubes or slices directly in the skin, then scoop out with a spoon.

Remove the cilantro bunch from the broth and reduce the heat to low, ensuring the broth is no longer at a rolling boil before adding the avocado.

Gently ladle the hot broth and potatoes into individual serving bowls, then add the fresh avocado pieces directly into each bowl to preserve their texture and prevent them from breaking down.

Finish each bowl with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, and a pinch of salt or a drizzle of hogao (Colombian tomato-onion sauce) if desired.

Serve the soup immediately while the broth is hot and the avocado remains creamy, accompanied by crusty bread or arepas on the side.