Locro de Papas

Name: Locro de Papas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American, Latin American
Ingredients: 350g potatoes, peeled; 2tbsp evoo; 1tsp cumin; 1tsp smoked paprika; 2 cupswater; ½ yellow onion medium; 1 garlic clove; 150g shredded queso fresco; 1 bunch cilantro; ½ cup milk; ½ avocado; 1 corn on the cob

4 steps

Prep:10minCook:25min

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

Updated at: Thu, 17 Aug 2023 02:55:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories599.2 kcal (30%)

Total Fat39 g (56%)

Carbs45.2 g (17%)

Sugars7.8 g (9%)

Protein20.3 g (41%)

Sodium607 mg (30%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

350gpotatoes

peeled

2 Tbspevoo

1 tspcumin

1 tspsmoked paprika

2 cupswater

0.5yellow onion

1 bunchcilantro

½ cupmilk

0.5avocado

1corn on the cob

Instructions

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!