Thick potato soup (Locro de Papas)

Potatoes, the king of Ecuadorian cuisine, are prepared in a number of ways and eaten as a side dish to almost any meal or as a stand-alone dish. Here, try it in the famous simple soup that you serve with salad, cheese and avocado. The recipe was tried and adapted according to the original from The Ecuador Cookbook, by Christi Buchanan and Cesar Franco.

Preparation steps

Chop the onion and 4 peeled potatoes into smaller pieces (or grate them into a larger grater), and the other 2 potatoes into larger cubes.
Fry onions and smaller potatoes in oil for 1-2 minutes.
Add about 1 liter of water and salt. Add the larger diced potatoes and when it boils, reduce the heat and cover.
Cook for about 10-15 minutes until the diced potatoes are softened and the smaller vegetables are cooked through.
Add milk to the soup and stir over low heat for a few minutes until thickened.

Serving

At the bottom of the deeper serving bowls, place the lettuce leaves cut into wider strips, then sprinkle with grated cheese. Pour in the hot broth and bowls and add the avocado sliced into larger slices.

Advice

Slice the avocado just before serving so it doesn’t lose color.

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