Ecuadorian Potato and Cheese Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 large potatoes, peeled and diced 4 large potatoes, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (120g) shredded mild cheddar cheese 1 cup (120g) shredded mild cheddar cheese
• 1 cup (120g) shredded mozzarella cheese 1 cup (120g) shredded mozzarella cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced potatoes to the pot and stir well to coat them with the onion and garlic mixture.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
4. 4.
   Using a potato masher or the back of a spoon, partially mash the potatoes to thicken the soup.
5. 5.
   Stir in the ground cumin, smoked paprika, milk, and shredded cheeses. Continue cooking over low heat until the cheese has melted and the soup has thickened, about 5 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Locro de papa hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Cheese — For a creamier texture, grate the cheese yourself instead of using pre-shredded cheese.
• Smoked paprika — If you prefer a milder smoky flavor, you can use regular paprika instead.

Tips & Tricks

• To add some extra texture, you can garnish the soup with crispy bacon or croutons.
• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
• If you prefer a smoother consistency, you can use an immersion blender to puree the soup before adding the cheese.

Serving advice

Serve the Locro de papa as a main course, accompanied by crusty bread or cornbread. It is also delicious when served with a side of avocado slices or a fresh green salad.

Presentation advice

When serving the Locro de papa, sprinkle some fresh chopped cilantro on top for a pop of color. You can also drizzle a swirl of olive oil or a dollop of sour cream for added richness.