Locro {Ecuadorian Potato Soup}
Traditional Ecuadorian potato soup. This version has potatoes, corn, cilantro, mozzarella cheese, avocado, and a bit of milk.
Servings Prep Time
8people 20
Cook Time
25min
Servings Prep Time
8people 20
Cook Time
25min
Ingredients
  • 12medium potatoesGolden Potatoes seem to work best for this recipe
  • 10cups water
  • 1 bunch cilantroRinse before use. You will use half as flavoring, and the other half minced to garnish.
  • 6 cubes chicken bouillon
  • 2cups cornThis equals to about 1 can of corn. You can also substitute the corn with hominy.
  • 1 1/2cups milk
  • 2 avocadossliced
  • 2cups mozzarella cheesecubed
Instructions
  1. Put the 10 cups of water in a large pot and set on high to boil.
  2. Peel and cut the potatoes. About 5 of them need to be diced very small, the remaining 7 cut into medium size pieces, small enough to put into your mouth without having to cut them. Set those 7 aside. Add the small, diced potatoes to the boiling water and allow to boil for about 15 minutes.
  3. Add the larger pieces of potato into the pot along the bouillon cubes, and half of the cilantro. Put on a lid and allow to boil for about 15 minutes, or until the larger potatoes are tender.
  4. When the large potatoes are tender, add the 1 1/2 cups of milk and turn it down to medium-low , allowing the soup to simmer for about 4-5 minutes. Remove from heat and let sit about 10 minutes.
  5. Remove the half bunch of cilantro from the soup and discard. Serve the Locro up in bowls and allow family/guests to add in chunks of cheese, sliced avocado, and minced cilantro. I like to wait a few minutes and allow the cheese to melt. Enjoy!
Recipe Notes

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