Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso
If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at globaltableadventure.com.
Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Wooden spoon
- Mixing bowl
- Colander
- Peeler
- Grater
- Cup
Ingredients
- 1 onion (, chopped)
- vegetable oil
- 3 cloves garlic (, crushed)
- 1/2 tsp ground cumin
- 1 tsp ground annato
- 3 giant russet potato (, peeled & cubed (each about 6" long))
- 2 cups milk
- water (, to cover the potatoes)
- 1-3 cups milk (, to cover the potatoes)
- salt
- pepper
- 1 cup monterey jack ((shredded) - cheddar may be substituted)
- palmful fresh cilantro (, chopped)
- fresh cilantro (, chopped)
- queso blanco (, crumbled)
- 1-2 avocado (, cubed)
- green onion (, sliced)
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