Heat a large stockpot over medium-high heat. Add olive oil and diced onion and cook, stirring often, until softened. Add the potatoes, stock and corn and bring to a boil, then reduce to a simmer. Let the soup cook until the potatoes are cooked through, about 10-20 minutes. Working in batches, puree the soup in a blender or food processor. Return the soup to the pot and season to taste with salt and pepper.
Ladle the soup into bowls and serve alongside dishes of the diced avocado, crumbled cotija cheese and lime wedges.
About this recipe
Recipe provided by The Food Literacy Center