Ecuador | Peru | Soups & Stews | Potatoes | Fall | Winter

Locro

(Ecuadoran potato-cheese soup)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil or butter 1/4 cup
Onion minced 1/2 each
Garlic minced 3-4 cloves
Potatoes 1 1/2 to 2 lbs
Water or stock 3 cups
Milk   1 cup
Salt and pepper   to taste
     
Cheese, muenster, queso fresco or mozzarella shredded 1 cup

METHOD

Basic Steps:  Sauté → Simmer → Mash → Garnish
  1. Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until onion is translucent.
  2. Add the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat 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, but leave a little chunky.
  3. Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.

VARIATIONS

  • Sauté 1-2 chopped ajís amarillos (yellow chili peppers) with the onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup. Ajís amarillos can be found canned or frozen in many Latin markets.
  • 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 for locro.

NOTES

  • Locro is a nourishing potato-cheese soup that is popular in Ecuador and also in Peru. A soup with the same name is found in Argentina, but Argentine locro is more of a vegetable and meat stew.