Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.

Gallery

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 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.

    Advertisement
  • 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.

Cook's Notes:

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.

Nutrition Facts

262 calories; protein 8.3g; carbohydrates 25.5g; fat 14.7g; cholesterol 42.2mg; sodium 678.5mg. Full Nutrition
Advertisement