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Locro de Papa (Ecuadorian Potato Soup)
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Locro de Papa (Ecuadorian Potato Soup)
A creamy Ecuadorian-style potato soup flavored with cheddar cheese and achiote.
Locro de Papa (Ecuadorian Potato Soup)
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20 people Yepped this recipe
servings:
4
total time:
45 minutes
added on
02/04/2020
recipe by:
Frankie
INGREDIENTS
1 TBSP peanut oil
1 large yellow onion, diced
2 medium garlic cloves, minced
2 tsp achiote powder (ground annatto seeds)
1 tsp ground cumin
salt & freshly ground black pepper
2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
4 cups water
1 cup heavy cream
1 cup shredded cheddar cheese
TOPPINGS:
freshly chopped cilantro
diced avocado
Monterey jack cheese, shredded
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DIRECTIONS
Heat the oil in a dutch oven over medium heat.
Add the onion, garlic, achiote, and cumin then cook, stirring occasionally, until the onion softens, about 5 minutes.
Stir in the potatoes, water, 2 tsp salt, and 1/4 tsp pepper and bring to a boil.
Reduce heat to medium-low then cover the dutch oven and simmer until potatoes are tender about 15 minutes.
Use a potato masher to mash the potatoes in the soup until the potatoes are mashed but still a little chunky.
Stir in the heavy cream until heated through.
Stir in the cheddar cheese until completely melted then season the soup with salt & pepper to taste.
Ladle the soup into bowls then top with fresh cilantro, avocado, and Monterey jack cheese.
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