This is a potato soup from the Ecuadorian Andes.
Locro de papas | |
---|---|
Servings: | Serves 6 to 8 |
Calories per serving: | 579 |
Ready in: | 50 minutes |
Prep. time: | 10 minutes |
Cook time: | 40 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 3rd November 2012 |
Best recipe reviewSo easy 5/5 Nice too |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 60g butter
- 1 medium onion, finely chopped
- 1tsp sweet paprika
- 850ml vegetable stock or water
- 1.8 kg potatoes, peeled and sliced
- 235ml milk
- 140ml single cream
- 225g Cheddar cheese, grated
- Salt and pepper
Method
- Melt the butter over a medium heat in a large saucepan.
- Add the onion and sauté until soft.
- Stir in the paprika and cook for no longer than 30 seconds, otherwise it will become bitter.
- Add the stock or water and bring to the boil.
- Add the potatoes and simmer over a low heat, stirring occasionally.
- When the potatoes are almost done, add the milk and cream and continue to cook, stirring from time to time, until the potatoes begin to disintegrate.
- Stir in the cheese, season to taste and serve immediately.
Serving suggestions
Serve accompanied by avocado slices.
Variations
For a healthier version use oil, low fat yogurt and cottage cheese instead of the butter, cream and Cheddar.
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