Locro de Papa (Potato and Cheese Soup)

Name: Locro de Papa (Potato and Cheese Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Ecuador
Ingredients: 2 tbsp butter; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground achiote (annatto) or sweet paprika; 1.2 kg floury potatoes, peeled and cut into chunks; 1.5 liters water or vegetable stock; 250 ml (1 cup) whole milk; 200 g queso fresco or mozzarella, cubed; Salt and pepper, to taste; 2 ripe avocados, sliced; Chopped cilantro or spring onion, to serve

From Ecuador

A creamy Andean potato soup made golden with achiote, enriched with milk and melting cheese and crowned with fresh avocado. A warm hug in a bowl.

Prep: 15 min
Cooking: 35 min
Total: 50 min
Serves: 6
Difficulty: Easy

Ingredients

For 6 servings

2 tbsp butter
1 onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground achiote (annatto) or sweet paprika
1.2 kg floury potatoes, peeled and cut into chunks
1.5 liters water or vegetable stock
250 ml (1 cup) whole milk
200 g queso fresco or mozzarella, cubed
Salt and pepper, to taste
2 ripe avocados, sliced
Chopped cilantro or spring onion, to serve

Step by step

Step 1: Melt the butter in a large pot over medium heat. Add the onion, garlic, cumin and achiote and cook for 5 minutes until soft and fragrant.
Step 2: Add the potatoes and stir to coat them in the golden butter.
Step 3: Pour in the water or stock, bring to a boil, then simmer for 20 to 25 minutes until the potatoes are very tender.
Step 4: Use a potato masher to crush about half of the potatoes right in the pot, leaving some chunks for texture.
Step 5: Stir in the milk and heat gently without boiling, then season with salt and pepper.
Step 6: Take the pot off the heat and stir in the cheese. Serve right away, topped with avocado slices and fresh herbs.