Locro Ecuatoriano

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/2 onion, minced
• 3 cloves garlic, or more to taste, minced
• 1 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.