|Nutritional Guidelines (per serving)|
|Servings: Serves 6.|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Locro de papa is a cheesy potato soup that is a staple of Ecuadorian cuisine. It's traditionally garnished with avocado and served with a spicy aji sauce. Locro de papa is simple and fairly quick to make, with basic ingredients. It's nourishing and filling - the perfect comfort food. You can add a little aji amarillo paste to the sautéed onion if you like a little kick. Corn is also a popular addition (the large kernel Andean choclo corn is delicious).
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Optional: 1 tablespoons aji amarillo paste
- 1 teaspoon cumin
- 2 pounds yellow potatoes
- 2 cups chicken stock
- 2 cups water
- 1/2 cup cream
- 1/2 cup milk
- 1 egg
- 5 ounces Monterey jack cheese (grated)
- Optional garnish: diced avocado
- Optional garnish: crumbled queso fresco cheese
- Optional: Aji sauce
Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot.
Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
While the onions are cooking, peel the potatoes and cut into 1-inch cubes. Set aside.
When the onions are soft and golden, add 1 cup of the chicken stock.
Remove mixture to a blender and process until you have a smooth puree. Set aside.
Add the potatoes to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water.
Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender about 20 to 25 minutes.
Mash the potatoes thoroughly in the pot with a potato masher.
In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
Serve soup hot, garnished with chopped avocado and crumbled queso fresco cheese.