Guest Blogger: Lindsay Anderson, Senior Program Assistant at the Study Abroad Office, University of Illinois Urbana-Champaign
This yummy dish can be found in multiple food traditions throughout various countries along the Andes mountain range in South America. Typically eaten in the winter, this Ecuadorian version of the soup is made with vegetables including but not limited to corn, beans, and potatoes and your choice of cheese. Check out this simple recipe and try it for yourself! Enjoy!
Photo and Recipe Credit: http://www.food.com/recipe/locro-ecuadorian-potato-cheese-soup-455951?photo=370161
Prep time: 20 minutes
Cook time: 1 hour
- 1⁄4 cup oil or 1⁄4 cup butter
- 1⁄2 onion, minced
- 3 -4 garlic cloves, minced
- 1 1⁄2-2 lbs potatoes, peeled and diced
- 4 cups water or 4 cups stock
- 1 cup milk
- salt and pepper to taste
- 1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded
- Step 1: Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
- Step 2: Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
- Step 3: Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
- Step 4: Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
- Step 5: Remove the soup from heat and stir in the cheese.
- Step 6: Adjust seasoning and serve immediately.
- A handful of corn kernels are often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
- Chopped avocado is often used as a garnish.