Description
Locro de Papa con Queso is a creamy potato soup enriched with cheese, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup whole milk
- 1 cup queso fresco, crumbled
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or fork to mash some of the potatoes in the pot, creating a creamy texture while leaving some chunks for heartiness.
- Stir in the whole milk and crumbled queso fresco. Cook for an additional 5 minutes, allowing the cheese to melt and the flavors to combine.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro if desired.
Notes
- For a spicier version, add a diced jalapeño or a pinch of cayenne pepper during the onion sautéing step.
- You can substitute queso fresco with shredded cheddar or Monterey Jack cheese for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ecuadorian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg