Locro de Papa (Ecuadorian Potato and Cheese Soup)

🛒 Ingredients

• Potatoes, peeled and diced 800 g · 616 kcal
• Yellow onion, chopped 120 g · 48 kcal
• Garlic, minced 10 g · 15 kcal
• Vegetable oil 18 g · 159 kcal
• Whole milk 412 g · 247 kcal
• Queso Fresco (or similar mild white cheese), crumbled 150 g · 390 kcal
• Fresh cilantro, chopped 10 g · 2 kcal
• Avocado, cubed, for garnish 120 g · 192 kcal
• Water or vegetable broth 200 g · 0 kcal

👨‍🍳 Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the diced potatoes to the pot, pour in enough water or vegetable broth to just cover them, and season with salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.
3. Once potatoes are tender, mash about half of them directly in the pot with a potato masher or fork to thicken the soup. Stir in the whole milk and continue to simmer for another 5 minutes.
4. Stir in the crumbled Queso Fresco until it begins to melt and mix into the soup, adjusting salt to taste. Serve hot, garnished with fresh cilantro and avocado cubes.