Locro de Papa (Ecuadorian Potato Soup)
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
3 people
-
Course
Side Dish
-
Cuisine
South American
Locro de Papa (Ecuadorian Potato Soup)
Report
Yield: 4 cups of soup
Share:
Ingredients
- 1 Tbsp canola oil
- 1 onion diced
- 1 garlic minced, clove
- 1 tsp annatto (anchiote), ground*
- ½ tsp cumin
- 2 lbs floury potato (baking or russet), peeled and cubed
- ¼ c milk (plus extra as desired)
- 1 tsp salt
- ¼ tsp black pepper ground
- ½ c queso fresco crumbled, or shredded mozzarella
For the Topping
- Chopped cilantro fresh
- Crumbled queso fresco
- 1 avocado cubed
- hot sauce
Instructions
- In a medium soup pot, heat the oil. Add the onions and sauté over medium high heat until softened, 2-3 minutes.
- Add the garlic, cumin, and annatto. Sauté until fragrant, 1-2 minutes.
- Add the potatoes and mix to coat them in the onion mixture. Cook, stirring often for 3-5 minutes.
- Add water enough water to just cover the potatoes. Bring the water to a boil over high heat. Reduce the heat to medium low and simmer, covered, until the potatoes are cooked through, 20-30 minutes.
- Remove the pot from the heat. Add the salt and pepper and puree the mixture with immersion blender. (Alternately, pour the mixture into a blender and blend until smooth.)
- Add the milk, mixing until the soup is thin and pour-able.
- Mix in the cheese, stirring until it has melted.
- Serve the soup hot with chopped cilantro, queso fresco, diced avocado, or hot sauce, as desired.
Notes
- *If you don’t have annatto, substitute ¼ tsp turmeric, ½ tsp sweet paprika, and a pinch of nutmeg. While this is not an exact substitution for the flavor, it will get you close to the flavor and color that the annatto provides.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
