Peruvian Potato Soup with Queso Fresco and Avocado

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and aji amarillo paste to the pot and cook for another minute until fragrant.

Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.

Return the soup to the pot. Stir in the milk and heat through. Season with salt and pepper to taste.

Ladle the soup into bowls and top with crumbled queso fresco, diced avocado, and chopped cilantro.

Serve immediately with lime wedges, if desired.