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    You are in: Home / Recipes / Locro (Ecuadoran Potato-Cheese Soup) Recipe
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    Locro (Ecuadoran Potato-Cheese Soup)

    Locro (Ecuadoran Potato-Cheese Soup). Photo by PanNan

    1/1 Photo of Locro (Ecuadoran Potato-Cheese Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    AZPARZYCH's Note:

    Found online; posting for ZWT 7-South America (Ecuador). Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
    2. 2
      Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
    3. 3
      Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
    4. 4
      Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
    5. 5
      Remove the soup from heat and stir in the cheese.
    6. 6
      Adjust seasoning and serve immediately.
    7. 7
      *Variations:.
    8. 8
      A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
    9. 9
      Chopped avocado is often used as a garnish.

    Ratings & Reviews:

    • on March 02, 2013

      55

      This reminds me of a soup mother frequently made - she'd use additional veggies and no cheese, but the concept is the same. A version of this soup is probably made in rural homes all over. I used part broth, part water, and added a few whole peppercorns and a bay leaf - I think these enhance this type of soup. I added milk close to he end of the cooking time and just heated it through - I think it tastes a little "fresher" that way. Mr Grumpy practically inhaled his portion.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2011

      55

      We loved this soup! I used queso fresco and it crumbled nicely in the soup. It didn't melt all the way and there were lovely chunks of potato, corn kernels and bits of mild and tasty cheese in every bite. So simple, yet so delicious. I served it with a green salad for a complete meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Locro (Ecuadoran Potato-Cheese Soup)

    Serving Size: 1 (350 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.3
     
    Calories from Fat 220
    54%
    Total Fat 24.5 g
    37%
    Saturated Fat 8.6 g
    43%
    Cholesterol 35.6 mg
    11%
    Sodium 225.5 mg
    9%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.2 g
    9%
    Protein 12.3 g
    24%

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