Locro de Papas

Delicious potato soup from the Ecuadorean highlands, topped with avocado, queso fresco and charred corn

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Finely chop the onion and garlic and add them to a pot with the olive oil. Let them sweat for a minute and add the cumin and paprika (medium heat)

Step 2

Cut the potatoes into small cubes and add them to the pot as well. Cover with water and slowly boil for 20 minutes

Step 3

Once the potatoes are soft, mash them with a wooden spoon leaving a rustic consistency (some chunks left). Reduce the heat from medium to the lowest possible and add milk, 100g of queso fresco and chopped cilantro. Adjust with salt to taste

Step 4

Quickly boil and then char the corn on the cob. This will be used to garnish, alongside the sliced avocado, more queso fresco and some more cilantro!