How to Make Locro Ecuatoriano - A Step-by-Step Guide

Locro Ecuatoriano is a traditional Ecuadorian soup that is both hearty and comforting. It is a dish that brings warmth and flavor to the table, making it perfect for the colder months of the year. The soup is made with a combination of potatoes, cheese, and a variety of other vegetables and meats, creating a delicious and satisfying meal.

One of the key ingredients in Locro Ecuatoriano is the use of a type of potato called "papa criolla," which is a yellow potato with a creamy texture...

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Ingredients

  • ¼ cup butter
  • ½ onion, minced
  • 3 cloves garlic, or more to taste, minced
  • 1 ½ pounds potatoes, or more to taste, peeled and diced
  • 4 cups chicken stock
  • 1 cup milk
  • salt and ground black pepper to taste
  • 1 cup shredded Muenster cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
  • Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
  • Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.
  • Nutrition

    262 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 42mg
    • Sodium: 679mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 10mg
    • Calcium: 205mg
    • Iron: 1mg
    • Potassium: 462mg