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Locro (Ecuadorian Potato-Cheese Soup)

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“Found online; posting for ZWT 7-South America (Ecuador). Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
  3. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
  4. Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
  5. Remove the soup from heat and stir in the cheese.
  6. Adjust seasoning and serve immediately.
  7. *Variations:
  8. A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
  9. Chopped avocado is often used as a garnish.

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