Locro (ecuadoran Potato-cheese Soup)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup oil or 1/4 cup butter
• 1/2 onion, minced
• 3 -4 garlic cloves, minced
• 1 1/2-2 lbs potatoes, peeled and diced
• 4 cups water or 4 cups stock
• 1 cup milk
• salt and pepper
• 1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

Recipe

• 1 heat the oil or butter over medium flame in a large pot. add the onion and garlic and simmer until the onion is translucent.
• 2 stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
• 3 reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
• 4 mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
• 5 remove the soup from heat and stir in the cheese.
• 6 adjust seasoning and serve immediately.
• 7 *variations:.
• 8 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.
• 9 chopped avocado is often used as a garnish.