Locro
From quaziefly 16 years ago
- 60 minutes to make
- Serves 6
Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew.
Ingredients
- 1/4 cup oil or butter shopping list
- 1/2 onion, minced shopping list
- 3 to 4 cloves garlic, minced shopping list
- 1 1/2 to 2 lbs potatoes, peeled and diced shopping list
- 4 cups water or stock shopping list
- 1 cup milk shopping list
- salt and pepper to taste shopping list
- 1 cup Muenster, queso fresco or mozzarella cheese, shredded shopping list
How to make it
- Heat the oil or butter over medium flame in a large pot. Add onion and garlic and simmer until the onion is translucent.
- Stir in the potatoes, water or stick, 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 potatoes up a bit with the back of the 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.
- Variation:
- 1. Saute 1-2 chopped ajis amarillos (yellow chili peppers) with onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup.
- 2. 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.
- 3. Chopped avocado is often used as a garnish
The Rating
Reviewed by 10 people-
Looks wonderful! Thanks for sharing!
adzell
in Ann Arbor loved it
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Sounds so good and pretty too!
gagagrits
in Irmo loved it
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Very nice,I am very partial to Potato and cheese soups! That and I eat so much garlic that the other creatures of the night are beginning to avoid me.
Thanks,
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
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