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Locro de papas

https://www.laylita.com/recipes/locro-de-papa-creamy-potato-soup-with-cheese/

Ingredients

  • 6 medium-sized potatoes (Yukon gold or red) chopped into small pieces
  • 1 bag of mixed small whole potatoes
  • 2 tablespoons oil
  • 2-3 bunches of green onions
  • 4 garlic cloves minced
  • 2 tsp cumin
  • 1 tsp achiote
  • 7 cups of water
  • 1 cup of milkmilk/cream (or moremore)
  • 1 cup of crumbled cheese, quesillo, queso fresco, mozzarella, or Monterey jack
  • 1 bunch of cilantro leaves only, minced
  • enough water to cover the potatoes
  • Salt to taste
  • [Optional] Paico (epazote or Mexican tea)
  • Salt to taste
To serve:
  • 1 cup of queso fresco, feta cheese, or grated mozzarella
  • Tostado o chulpi
  • Chopped cilantro and green onions
  • Avocados sliced or diced
  • Ají

Instructions

  • Prepare a refrito base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder, and salt. Cook, stirring frequently, until the onions are tender, about 5 minutes.
  • Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring every couple of minutes.
  • Add the water (and optional Paico) and bring to a boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
  • Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
  • Add salt to taste
  • Add the grated cheese and cilantro, mix well, and remove from the heat.
  • Serve warm with avocados, scallions, queso or feta cheese, and ají.
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