Locro

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Soups | Locro Image

(Ecuadoran, Peruvian potato-cheese soup)

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

Image Creative Commons by Sindy Mike

4 to 6 servings

Ingredients

  • Oil or butter -- 1/4 cup
  • Onion, minced -- 1/2
  • Garlic, minced -- 3 to 4 cloves
  • Potatoes, peeled and diced -- 1 1/2 to 2 pounds
  • Water or stock -- 4 cups
  • Milk -- 1 cup
  • Salt and pepper -- to taste
  • Muenster, queso fresco or mozzarella cheese, shredded -- 1 cup

Method

  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. 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 to 45 minutes. Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
  3. Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.

Locro Variations

  • Sauté 1 to 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 online and 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 to 30 minutes.
  • Chopped avocado is often used as a garnish for locro.
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