I totally agree with the previous reviewer. All the ingredients that she is mentioning are a must in an Ajiaco. For Crema you can also use thick cream and the capers are optional, always served on a side for those that do not like them. You do not need to mash the potatoes since this soup needs to simmer for a long time to let some of the potatoes to melt and there is need for 3 kinds of potatoes: Yellow, Red and Criolla, this last one and guascas can be found at latin stores (frozen criolla potatoes and dried guascas)

Ajiaco is from the state of Cundinamarca (Bogota), Colombia. After preparing the traditional recipe with the guidance of my in-laws, there are a few touches that this recipe lacks. Fist, you should use papa criolla (small yellow potatoes). And a combination of another potato (regular baking potatoes). Second, the corn should be corn on the cob and not loose pieces of corn. Each bowl should be served with a small cob in the bottom. Third, the avocado is not added to the broth, but served on the side. Fourth, you should also use the herb called guascas. These maybe hard to find, but try looking at an ethnic foods store. I had to bring mine back from Colombia with me. Fifth, sour cream is not a traditional topping. Capers and creama are. Usually you can find the creama by the Mexican cheeses in the US. It might be called creama Mexicana. Those should be all the alterations you will need to have an authentic Colombian Ajiaco. This recipe is a good base, but it would need these alterations to be authentic.