Locro de papa {Ecuadorian potato and cheese soup}
Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, cheese and cilantro.
Servings 8
Ingredients
- 10 medium sized potatoes peeled and chopped into small and large pieces
- 2 tablespoons oil
- 1 white onion diced
- 2 garlic cloves minced
- 2 tsp cumin
- 1 tsp achiote powder
- 7 cups of water
- 1 cup of milk or more
- 1 cup grated or crumbled cheese quesillo, queso fresco, mozzarella or monterey jack
- 1 bunch of cilantro leaves only, minced
- Salt to taste
To serve:
- 1 cup of queso fresco feta cheese, or grated mozzarella
- Maiz tostado or cancha corn nuts
- Chopped cilantro and green onions
- Avocados sliced or diced
- Ecuadorian tree aji hot sauce
Instructions
- 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.