Locro South American Potato Soup Recipes

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LOCRO (ECUADORIAN POTATO-CHEESE SOUP)



Locro (Ecuadorian Potato-Cheese Soup) image

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.

Provided by AZPARZYCH

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

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
1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

Steps:

  • Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
  • Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
  • Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
  • Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
  • Remove the soup from heat and stir in the cheese.
  • Adjust seasoning and serve immediately.
  • *Variations:.
  • 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.
  • Chopped avocado is often used as a garnish.

LOCRO - SOUTH AMERICAN POTATO SOUP



Locro - South American Potato Soup image

Make and share this Locro - South American Potato Soup recipe from Food.com.

Provided by Pesto lover

Categories     Low Cholesterol

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 -5 large russet potatoes, peeled & cut in chunks
8 cups chicken broth
1 cup milk
1 small onion, finely diced
2 teaspoons olive oil (colored with achiote seeds)
1 egg
2 cups monterey jack cheese, shredded
salt & pepper
2 cups cooked rice (optional)

Steps:

  • Bring broth to a boil and add the potatoes. After it boils again, add milk.
  • Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
  • Saute the onion in the colored oil until translucent.
  • When potatoes are almost done, add the onion.
  • Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
  • Add in the cheese and stir until melted.
  • Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
  • As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!

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