Locro Ecuatoriano
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Recipe Summary Locro Ecuatoriano
Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.Ingredients | Locro De Legumbres Con Queso¼ cup butter½ onion, minced3 cloves garlic, or more to taste, minced1 ½ pounds potatoes, or more to taste, peeled and diced4 cups chicken stock1 cup milksalt and ground black pepper to taste1 cup shredded Muenster cheeseDirectionsMelt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.Water can be used in place of chicken stock, if needed.Either queso fresco or mozzarella cheese can replace the Muenster cheese in this recipe.Info | Locro De Legumbres Con Quesoprep: 15 mins cook: 35 mins total: 50 mins Servings: 6 Yield: 6 servings
TAG : Locro EcuatorianoSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,
