Locro de Papas (Ecuadorian Potato Soup)
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This version of the favorite soup of South America is quick to make and very filling.
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 pound potatoes, peeled and sliced no less than ¼ inch thick
  • ½ tablespoon ground cumin
  • ½ tablespoon ground annatto
  • 6 cups vegetable broth
  • 1 avocado
  • 1 cup cubed non-melty mild cheese, such as Queso Fresco
  • 1 block firm tofu, cubed (optional)
  • Cilantro leaves for garnish (optional)
  • 1 cup freshly popped popcorn (optional)
Instructions
  1. In a medium saucepan, heat olive oil and butter over medium-high heat.
  2. Add diced shallots and cook until translucent, about three minutes.
  3. Cut potato slices in half and add to pot.
  4. Stir in cumin and annatto.
  5. Pour in vegetable broth.
  6. Bring soup to a simmer and cook, uncovered, for about twenty minutes, until potatoes are just tender enough to part when pressed. Don't overcook!
  7. Ladle soup into wide shallow soup bowls.
  8. Add chunks of cheese and tofu (if using).
  9. Top with sliced avocado.
  10. Garnish with cilantro leaves and serve immediately.
  11. Provide bowls of popcorn alongside soup to add as topping (don't add it ahead of time, they become soggy instantly).
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2011/06/locro-de-papas-ecuadorian-potato-soup/