The locro of Ecuador is a creamy soup made with potatoes and cheese, typical of the Andean region. With simple ingredients such as onion, garlic, cumin, and achiote, it achieves a comforting dish full of flavor. Ideal for chilly days and to enjoy in good company. A traditional delight filling Ecuadorian homes with warmth.
In a preheated pot, place butter to sauté the onion, garlic, cumin, and achiote.
The potatoes are cooked in large chunks until tender, creating a rustic mash with bits.
Add milk and cook a little longer.
Remove from heat, season with salt, and sprinkle with grated cheese before serving hot, garnished with chopped cilantro.
Locro of Ecuador
Ingredients
10 Potatoes
1 cup of Milk
1 cup of Grated hard cheese
1 Onion
2 Garlic cloves
6 cups of Water
50 grams of Butter
1 pinch of Cumin
1 pinch of Achiote
1 pinch of Cilantro
1 pinch of Salt
Preparation
Step 1 : In a preheated pot, place the butter to sauté the onion along with garlic, cumin, and achiote.
Step 2 : Then, add the large chopped potatoes and cook for 5 minutes.
Step 3 : Once that time has passed, add the water and let the potatoes boil until tender.
Step 4 : Next, make a rustic mash, keeping bits of potato.
Step 5 : Incorporate the milk and cook for another 5 minutes.
Step 6 : Remove from heat, season with salt, and sprinkle with grated cheese.
Step 7 : Finally, serve hot and garnish with chopped cilantro.
Step 8 :
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