Best 3 Locro Ecuatoriano Recipes

LOCRO (ECUADORIAN POTATO-CHEESE SOUP)

Steps:

• Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
• Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
• Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
• Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
• Remove the soup from heat and stir in the cheese.
• Adjust seasoning and serve immediately.
• *Variations:.
• A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
• Chopped avocado is often used as a garnish.

LOCRO ECUATORIANO

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
• Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
• Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.

LOCRO ECUATORIANO

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
• Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
• Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.