Locro de Papa (Potato and Cheese Soup)
From: Ecuador
Servings:
6-8
Difficulty:
Medium
Ingredients
- 1.2kg starchy yellow potatoes (papa chola if available), peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp achiote (annatto) oil, or neutral oil mixed with achiote powder
- 1.5 liters water or light chicken broth
- 1.5 cups whole milk
- 200g fresh queso fresco or queso blanco, cubed
- 2 tsp ground cumin
- Salt and pepper to taste
- 1 tsp oregano (optional)
- 2 tbsp cilantro, chopped (optional)
- For serving: ripe avocado slices, lime wedges, toasted corn kernels
Instructions
- 1. Heat achiote oil in a large pot over medium heat.
- 2. Soften onion and garlic in the oil, 5-8 minutes. Season with cumin, salt, and pepper.
- 3. Add cubed potatoes and cover with water or broth.
- 4. Bring to a boil and simmer until potatoes are very soft and begin to disintegrate, 25-35 minutes.
- 5. Many potato pieces should break down and thicken the soup naturally, while some remain as chunks.
- 6. Add milk slowly, stirring. Simmer gently for another 10 minutes without boiling.
- 7. Gently stir in fresh cheese cubes. They will soften but should not completely melt.
- 8. Taste and adjust seasoning with salt, pepper, and oregano if desired.
- 9. The finished locro should be thick and creamy but still soupy.
- 10. Serve hot in bowls with:
- - Ripe avocado slices on top
- - Lime wedge on the side
- - Optional: toasted corn kernels and fresh cilantro
- - Optional: hot ají (chili) sauce for those who want extra spice