Locro de Papa
Ecuadorian creamy potato soup with cheese, avocado, and corn.
Ingredients
- potato900 g
- onion1 pcs
- garlic2 cloves
- milk500 ml
- fresh cheese or feta150 g
- corn200 g
- avocado1 pcs
- ground cumin0.5 tsp
- cilantro15 g
- broth500 ml
- water500 ml
Instructions
Sauté the onion and garlic in a pot until soft.
Add cumin and diced potatoes and stir.
Pour in water or light broth to cover the potatoes and cook for 20 minutes.
Mash some of the potatoes directly in the soup to thicken it.
Add milk, corn, and cheese and heat gently without boiling hard.
Serve with avocado, cilantro, and extra cheese.
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