Locro (Ecuadorian Potato-Cheese Soup)

1. 1

   Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.

2. 2

   Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.

3. 3

   Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.

4. 4

   Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.

5. 5

   Remove the soup from heat and stir in the cheese.

6. 6

   Adjust seasoning and serve immediately.

7. 7

   *Variations:

8. 8

   A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.

9. 9

   Chopped avocado is often used as a garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.