The Best Recipes for Locro Ecuatoriano

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Locro Ecuatoriano

"Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve."

Ingredients :

• 1/4 cup butter
• 1/2 onion, minced
• 3 cloves garlic, or more to taste, minced
• 1 1/2 pounds potatoes, or more to taste, peeled and diced
• 4 cups chicken stock
• 1 cup milk
• salt and ground black pepper to taste
• 1 cup shredded Muenster cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
• Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
• Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.

Notes :

• Water can be used in place of chicken stock, if needed.
• Either queso fresco or mozzarella cheese can replace the Muenster cheese in this recipe.

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