Locro Ecuadorian Potato Cheese Soup Recipes

LOCRO (ECUADORIAN POTATO-CHEESE SOUP)

Steps:

• 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.
• *Variations:.
• 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.

LOCRO - SOUTH AMERICAN POTATO SOUP

Steps:

• Bring broth to a boil and add the potatoes. After it boils again, add milk.
• 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.
• Saute the onion in the colored oil until translucent.
• When potatoes are almost done, add the onion.
• 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.
• Add in the cheese and stir until melted.
• Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
• As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!