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    You are in: Home / Recipes / Locro - South American Potato Soup Recipe
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    Locro - South American Potato Soup

    1/1 Photo of Locro - South American Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Pesto lover's Note:

    This is a soup I grew up on. We ate it once a week by demand of 5 hungry kids!

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    Units: US | Metric


    1. 1
      Bring broth to a boil and add the potatoes. After it boils again, add milk.
    2. 2
      Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
    3. 3
      Saute the onion in the colored oil until translucent.
    4. 4
      When potatoes are almost done, add the onion.
    5. 5
      Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
    6. 6
      Add in the cheese and stir until melted.
    7. 7
      Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
    8. 8
      As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!

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    Ratings & Reviews:

    • on October 20, 2008


      Absolutely excellent, a South American comfort soup more than palatable to the North American palate (including kids). Potatoes and cheese, how more comforting can this get? I was pleased to have been able to find achiote seeds (aka annato seeds) and recommend not omitting it from this recipe. It makes for a lovely color, imparts a mildly hot/smokey taste to the dish and I'm looking forward to finding other recipes that also use it. I used a bit more than half teaspoon seeds, halved the entire recipe and used low-fat milk and low-fat monterey jack cheese. My BF wholeheartedly agreed with my asssessment. I didn't add rice, as using a whole egg on half the recipe made it thick enough. Oh, I boiled a bit longer because I get paranoid about eggs that are not cooked long enough. Loved this! Looking forward to finishing this for lunch tomorrow and to making this again. Thanks! P.S. I used vegetable broth because we are vegetarians:D

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    Nutritional Facts for Locro - South American Potato Soup

    Serving Size: 1 (549 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 437.5
    Calories from Fat 155
    Total Fat 17.2 g
    Saturated Fat 9.1 g
    Cholesterol 74.4 mg
    Sodium 1266.2 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 5.5 g
    Sugars 3.6 g
    Protein 23.1 g

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