Locro: Potato Soup, Ecuadorian Style

Cold, gray days usually give me the blues. But for some miraculous reason, I’ve actually been enjoying it this time around. These days of freezing rain have, of course, called for soup, and this delightful warm treat has been welcomed by the entire family.

This week I went back to my roots and made this family favorite: Locro. It is easy to make (which is the only kind of recipe I go for) and it is very satisfying!

In a large pot, you will need about 4 liters of water for 5 lbs of white potatoes. Cut the potatoes in various sizes so they cook at different rates. Boil until smaller pieces of potato are able to be mashed and large pieces broken down easily with a large utensil.

Right in the pot, as you mash and break down the potatoes and the soup thickens, add 2 c. of milk, salt, pepper, and powdered garlic to taste. You will also need about a 1/2 tsp of Bijol, which can be found in the foreign foods (mainly Latin-American) isles of most grocery stores.

The last two ingredients are cilantro and either “Queso fresco” or “Queso para freir”, a Latin American cheese, which in my case here in RVA, I can only find in Walmart.

Add the chopped cilantro and cubed cheese at the very end. Continue cooking for another five minutes and stir well before serving. Satisfaction guaranteed!

Ingredients:

  • Water for boiling
  • 5 lbs. white potatoes
  • 2 c. milk
  • 1 small package of white cheese (queso fresco or fying cheese), cubed
  • 1/2 c. chopped, fresh cilantro
  • Bijol, salt, pepper, and powdered garlic to taste

Cut potatoes in various sizes and boil until easily mashed and cut with a large spoon. Add condiments and milk. Continue mashing the potatoes, leaving chunks as well, until desired consistency. Add cilantro and cheese and cook for 5 additional minutes.

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