This a creamy yet very light soup.
I cleaned the pot with my fingers to have a preview of its taste. After licking off the soup from my fingers I reckoned I could add some fats by drizzling extra virgin olive oil on top. It was almost “too” light. Maybe because I used cottage cheese rather then some cheddar or Monterrey jack cheese (I know, I should stop counting calories).
After two or three spoons I was almost “already” overwhelmed, though. The creaminess that comes after blending some of the soup with its potatoes is a very distinctive characteristic of this popular south american dish. I guess if you’re not a fan (like me) of creamy soups it is just enough to skip the “blending step”.
A good amount of avocado makes this potato soup different from the others. Not that the taste is significantly altered: avocado is starring here pretty anonymously, not kicking in extra flavor but rather making the soup more relevant from the nutritional point of view. The amount of carotenoid antioxidants provided by avocado is impressing, isn’t it?
Nutrients apart, when you prepare something so simple you can only make it right by using the best ingredients. I’ve read that this Ecuadorian version of Locro is typically made using a specific kind of potato called “papa chola”, which adds unique taste and it is difficult to find outside of its home region.
No papa chola in London, but lots of rain, on the other hand.
Lucky you if you live in a country that gives you papa chola all year long and sun during summertime.
Locro: Ecuadorian Potato Soup
- 4 medium sized potatoes peeled and chopped into small and large pieces
- 2 tablespoons oil
- 1 white onion diced
- 1 garlic cloves minced
- 1 tsp cumin
- 2 cups of water
- 1 cup of milk I used soy milk
- 1 cup grated or crumbled cheese cottage cheese, if you want to keep it light or mozzarella, monterey jack
- 1 bunch of cilantro leaves only, minced
- Salt to taste
- Prepare a base for the soup by heating the olive oil over medium heat in a soup pot; add the diced onions, minced garlic cloves and cumin. Cook until the onions are tender, about 3-4 minutes.
- Add the chopped potatoes to the pot and mix until they are all coated.
- Add the water and bring to boil, cook until the potatoes are very tender. Use blender to mash a laddle or two of the soup with potatoes in the pot. Don’t blend all of potatoes, the consistency of the soup should be creamy with small tender chunks of potatoes.
- Turn the heat down to low, stir in the milk and let cook for about 3-4 more minutes. Add more milk if the soup is too thick.
- Add salt to taste, grated cheese and cilantro. Mix well, and remove from the heat.
- Serve warm with the avocados, more cheese and a few slices of bread.