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For a spicy kick, serve this soup with aji chili sauce. Better yet, add a spoonful along with the garlic and oregano to the soup itself!
Serves 6 to 8
Olive oil
1 yellow onion, diced
1 1/2 pounds (about 4 fist-sized) all-purpose potatoes, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Pinch dried chile flakes
4 cups chicken or vegetable stock
2 ears ripe corn, kernels sliced off (or 2 cups frozen corn)
1 cup peas
6 ounces (1 well-rounded cup) queso fresco, cubed
1 cup whole milk
Salt
Pepper
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1st Keep
 jwilliamson
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