Locro de Papa con Queso y Aguacate, Exquisita Sopa Ecuatoriana [receta]

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while keeping the soup creamy.

Peel the papa chola using a peeler or knife, placing it on a cutting board for safety.

Cut the peeled potatoes into 1 cm cubes.

Set aside some of the cubed potatoes for later use in the dish.

Dice the cebolla paiteña and cebolla blanca into small pieces for the refrito.

Cut a little bit of tomato into small slices to add to the refrito.

In a large pot, melt butter and add achiote for color.

Add the diced cebolla paiteña, cebolla blanca, and tomato to the pot and sauté until the onions are translucent.

Add about half of the cubed potatoes to the pot and mix well with the refrito, cooking for 1.5 to 2 minutes.

Pour in enough water to cover the potatoes and bring to a boil.

Cook the potatoes for about 5 to 7 minutes until they are slightly soft.

Cut the queso criollo into small cubes and set aside for later.

Once the potatoes are soft, use a masher to crush the first portion of potatoes to create a base for the locro.

Mix well to combine the crushed potatoes with the rest of the ingredients in the pot.

Add the remaining cubed potatoes to the pot without crushing them.

Sprinkle in oregano to taste, about two pinches depending on the amount of locro being made.

Pour in half of the milk, stirring to combine, and reserve the other half for later.

Stir the locro regularly to prevent the potatoes from sticking to the bottom of the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary