Locro de Papa (Ecuadorian Potato and Cheese Soup)
Serves: 8-10 people
This traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote, milk, cheese and cilantro is a Downing family favorite. Seven out of seven Downings recommend this hearty soup.
- 10 good sized potatoes, chopped into small and large pieces
- 1 diced white onion,
- 2 minced garlic cloves,
- 2 tsp cumin
- 2 tablespoons oil
- 1 tsp achiote powder
- 1 cup of milk
- 7 cups of water
- 1 cup crumbled cheese (quesillo, queso fresco)
- 1 bunch of minced cilantro leaves
- Pinch of salt
- 1 cup of queso fresco, feta cheese, or grated mozzarella
- Chopped cilantro and green onions
- Avocados, sliced or diced
First. Prepare a flavor base by heating the oil over medium heat in a large pot. Add minced garlic cloves, diced onions, cumin, and achiote powder. Cook until the onions are tender.
Then. Add diced potatoes to the pot and mix until they are coated with the flavor base. Cook for 5 minutes. Stir frequently.
Then. Add 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 them completely, the consistency of the soup should be creamy with small tender chunks of potatoes.
Then. Reduce heat down to low, stir in milk and cook for 5 minutes.
Then. Remove from heat, salt to taste and add cheese and cilantro, mix well.
Enjoy. Serve warm with the avocados,queso fresco, feta cheese, chopped cilantro and green onions.
Love, The Downing Family