Locro de papa
The soup of the Ecuadorian highlands: potatoes that melt into a cream with annatto and cheese, served with avocado. It warms up cold Andean nights.
Ingredients
- 1 kg potatoes
- 1 white onion and 2 garlic cloves
- 1 teaspoon of annatto (or sweet paprika)
- 1 teaspoon of cumin
- 1 litre of water or stock
- 250 ml milk
- 150 g fresh cheese
- 1 avocado
- Coriander, butter and salt
How to make it at home
- Fry the onion and garlic in butter with the annatto and cumin.
- Add the diced potatoes and the water and cook for 25 minutes.
- Mash some of the potatoes to thicken it.
- Add the milk and the crumbled cheese and heat without boiling.
- Serve with sliced avocado and coriander.
The trick: Mix floury potatoes with firmer ones: it comes out creamy with chunks.