Locro de Papa: Ecuadorian Potato Soup

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: regular yeast

Ground flaxseed adds fiber and omega-3s while being more affordable.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked pumpkin

Mashed peas provide creaminess with fewer calories.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: homemade broth

Using water with herbs is a cost-effective way to add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

Peel the potatoes and cut them into smaller pieces, soaking them in water to prevent oxidation.

Dice one onion and mince about five cloves of garlic.

Cut the white parts of the green onions and add them to the onion and garlic mixture.

Heat a large pot and add aote oil, then sauté the onions, garlic, and green onions until fragrant.

Add salt, black pepper, and cumin to the pot.

Pour in about 6 to 8 cups of water, enough to cover the potatoes, and bring to a simmer for about 45 minutes until the potatoes are tender.

Use a potato masher to smash the potatoes, leaving some pieces intact for texture.

Add one cup of regular milk and one cup of heavy cream to thin out the soup.

Mix in queso fresco for creaminess and saltiness, adjusting salt to taste.

Garnish with avocado, scallions, corn nuts, and toasted pumpkin seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary