A comforting potato soup cooked with achiote, onion, cumin, and garlic, topped with milk and cream. When served, it is garnished with melted cheese, avocado slices, and a touch of chili. A feast for the soul.
In a pot, combine the achiote and butter, then add the onion and season with cumin, pepper, and salt.
Next, add the peeled and chopped potatoes, cover with water, and cook until soft.
Incorporate milk and cream, cook until it reaches a thick consistency, and serve with avocado and cheese.
Potato Locro Soup
Ingredients
200 grams of Cheese
1 kilogram of Peeled and chopped potatoes
½ cup of Milk
¼ cup of Cream
200 grams of Chopped onion
1 Crushed garlic clove
1 tablespoon of Butter
Cumin, pepper, and salt
Achiote
Cilantro and parsley
Preparation
Step 1 : In a pot, place the achiote and butter.
Step 2 : Stir well and add the onion.
Step 3 : Once softened, add the cumin, pepper, and salt, followed by the garlic, and stir.
Step 4 : After sautéing well, add the peeled and chopped potatoes, mixing thoroughly to color them.
Step 5 : Then, add water until it covers the potatoes.
Step 6 : After half an hour, check and stir.
Step 7 : Add the milk and cream until the potatoes break down.
Step 8 : Once dissolved, adjust the salt and stir.
Step 9 : Once thickened, turn off the heat and garnish with avocado and cheese.
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