(Ecuadoran, Peruvian potato-cheese soup)
4 to 6 servings
- 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
- Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and saute until the onion is cooked down and 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 to 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.
- Saute 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.