Countries › Ecuador › Locro de papa - potato and cheese soup}

Locro de papa - potato and cheese soup}

Potato soup, with onion, garlic, cumin, achiote or annatto, milk, cheese and cilantro. And potatoes ...

10 min

Prep

40 min

Cook

8

Serves

Ingredients

Other

medium sized potatoes (peeled and chopped into small and large pieces)10 pieces

oil2 tablespoons

white onion (diced)1 pieces

garlic cloves (minced)2 pieces

cumin2 tsp

achiote powder1 tsp

of water7 cups

of milk or more1 cup

grated or crumbled cheese (quesillo, queso fresco, mozzarella or monterey jack)1 cup

bunch of cilantro (leaves only, minced)1 pieces

Salt to taste1 pieces

of queso fresco (feta cheese, or grated mozzarella)1 cup

Maiz tostado or cancha corn nuts1 pieces

Chopped cilantro and green onions1 pieces

Avocados (sliced or diced)1 pieces

Ecuadorian tree aji hot sauce1 pieces

Method

Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.

Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.

Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.

Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.

Add salt to taste

Add the grated cheese and cilantro, mix well, and remove from the heat.

Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.