Recipe by AZPARZYCH
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.
Top Review by PanNan
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.
- 1⁄4 cup oil or 1⁄4 cup butter
- 1⁄2 onion, minced
- 3 -4 garlic cloves, minced
- 1 1⁄2-2 lbs potatoes, peeled and diced
- 4 cups water or 4 cups stock
- 1 cup milk
- salt and pepper
- 1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded
Directions See How It's Made
- Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
- Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
- Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
- Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
- Remove the soup from heat and stir in the cheese.
- Adjust seasoning and serve immediately.
- 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.
- Chopped avocado is often used as a garnish.