Locro de Papa Ecuatoriano (from southamericanfood.about.com)
Locro de papa is a cheesy potato soup that is a staple of Ecuadorian cuisine. It’s traditionally garnished with avocado, and served with a spicy aji sauce. Locro de papa is simple and fairly quick to make, with basic ingredients. It’s nourishing and filling – the perfect comfort food. You can add a little aji amarillo paste to the sautéed onion if you like a little kick. Corn is also a popular addition (the large kernel Andean choclo corn is delicious).
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 6.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 tablespoons aji amarillo paste (optional)
- 1 teaspoon cumin
- 2 pounds white or yellow potatoes
- 2 cups chicken stock
- 2 cups water
- 1/2 cup cream
- 1/2 cup milk
- 1 egg
- 5 ounces monteray jack cheese, grated
- Diced avocado for garnish (optional)
- Crumbled queso fresco cheese, for garnish (optional)
- Aji sauce (optional)
- Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
- While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
- When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
- Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
- Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
- Mash the potatoes thoroughly in the pot with a potato masher.
- In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
- Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
- Serve soup hot, garnished with chopped avocado and crumbled queso fresco cheese.
- Serves 6 generously.
I used red onion, milk only (no cream), mozzarella cheese and vegetable stock (I thought I had tons of chicken stock at the house, but alas there was none) because of what I had in my house. I need to be a better planner with my ingredients, so I can make more authentic recipes! But I guess this version was a little healthier than the authentic one. I also didn’t include the aji sauce, so it definitely lacked spice. It was very filling, though, and I’ve enjoyed it for two lunches in a row.
A few people have offered to share their family recipes with me, so I’m looking forward to learning with the masters. Maybe I can convince some of their moms or grandmas to cook alongside me? Then it would really be authentic!