Locro de PapaPotato and Cheese Soup

Name: Locro de Papa (Potato and Cheese Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Ecuador
Ingredients: 800 g Potato (peeled and cut into chunks); 150 g White Onion (finely chopped); 10 g Garlic (minced); 25 ml Annatto Oil; 1400 ml Water; 250 ml Whole Milk; 8 g Salt; 2 g Black Pepper; 200 g Queso Fresco Cheese (crumbled)

A comforting highland soup of potatoes simmered until silky, then finished with milk and fresh cheese. It is mild, creamy, and deeply satisfying on a cool day.

Prep

20m

Cook

40m

Serves

Estimated

Nutrition

Per serving

413kcal

Calories

15g

Protein

20g

Fat

44g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Potato (peeled and cut into chunks)
150g
White Onion (finely chopped)
10g
Garlic (minced)
25ml
Annatto Oil
1.4l
Water
250ml
Whole Milk
8g
Salt
2g
Black Pepper
200g
Queso Fresco Cheese (crumbled)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the annatto oil in a pot over medium heat. Add the white onion and cook until soft.
02
Add the garlic and stir just until fragrant, then add the potato and coat it well in the flavored oil.
03
Pour in the water, add the salt, and bring to a boil. Reduce the heat and simmer until the potato is very tender.
04
Lightly mash some of the potato in the pot so the soup thickens while still keeping a few pieces whole.
05
Stir in the whole milk, black pepper, and the queso fresco cheese. Warm gently until the cheese softens and the broth is creamy.
06
Serve the soup hot.

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