generally known as LOCRIO DE PAPA (Ecuatorian Potato Soup). The Ajiacos, that change from country to country, always contain meat. My favorite is the Cuban Ajiaco that is similar to the Sancocho (Puerto Rico & Dominican Republic) but richer. But the Colombian Ajiaco (Ajiaco Bogotano)is excellent too. I have all the recipes, but after the many years of preparing them, I do not need a recipe anymore. As you said, in our Latin countries we feel deprived if we do not begin our dinner with a bowl of substantial soup. And we have a treasure of root vegetables that we add to those delicious soups.
Even the Ecuatorian Potato Soup uses different kinds of potatoes, including blue potatoes, yellow potatoes & sometimes, even sweet potatoes.

If you are interested in the recipes I will gladly post them.

Gladys/PR