Locro (Ecuadoran Potato-Cheese Soup) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew. Ingredients:
1/4 cup oil or 1/4 cup butter |
1/2 onion, minced |
3 -4 garlic cloves, minced |
1 1/2-2 lbs potatoes, peeled and diced |
4 cups water or 4 cups stock |
1 cup milk |
salt and pepper |
1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded |
Directions:
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. Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
3. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
4. Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
5. Remove the soup from heat and stir in the cheese.
6. Adjust seasoning and serve immediately.
7. *Variations:.
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. Chopped avocado is often used as a garnish.
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