Dish
Locro de papa
Potato soup with cheese and avocado
Locro de papa is made by boiling potatoes until they are tender, then blending them with onion, garlic, and milk. The soup is then simmered with cheese and served with avocado and hot sauce. This soup is high in fiber and potassium, making it a filling and nutritious meal. It is also gluten-free.
Origins and history
Locro de papa originated in the Andean region of Ecuador and is a popular dish during the winter months. It is believed to have originated as a way to use up potatoes, which are a staple crop in the region.
Dietary considerations
Locro de papa is naturally gluten-free. Vegetarians can substitute the cheese with a vegan cheese or omit it altogether.
Variations
Variations of locro de papa can include different types of cheese or vegetables depending on personal preference. Some versions may also include corn or beans.
Presentation and garnishing
Locro de papa is typically served in a bowl with a slice of avocado and a drizzle of hot sauce.
Tips & Tricks
To save time, use pre-cooked potatoes. The soup can also be made in advance and reheated before serving.
Side-dishes
Avocado and hot sauce are common side dishes for locro de papa.
Drink pairings
A light beer or a crisp white wine such as Sauvignon Blanc pairs well with this soup.
Delicious Locro de papa recipes
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