Locro Ecuatoriano Recipes

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LOCRO ECUATORIANO



Locro Ecuatoriano image

Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.

Provided by Sctweigle

Categories     Potato Soup

Time 50m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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 Facts : Calories 262.1 calories, Carbohydrate 25.5 g, Cholesterol 42.2 mg, Fat 14.7 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 9.1 g, Sodium 678.5 mg, Sugar 4.2 g

LOCRO ECUATORIANO



Locro Ecuatoriano image

Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.

Provided by Sctweigle

Categories     Potato Soup

Time 50m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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 Facts : Calories 262.1 calories, Carbohydrate 25.5 g, Cholesterol 42.2 mg, Fat 14.7 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 9.1 g, Sodium 678.5 mg, Sugar 4.2 g

LOCRO (ECUADORIAN POTATO-CHEESE SOUP)



Locro (Ecuadorian Potato-Cheese Soup) image

Found online; posting for ZWT 7-South America (Ecuador). Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew.

Provided by AZPARZYCH

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup oil or 1/4 cup butter
1/2 onion, minced
3 -4 garlic cloves, minced
1 1/2-2 lbs potatoes, peeled and diced
4 cups water or 4 cups stock
1 cup milk
salt and pepper
1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

Steps:

  • Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
  • Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
  • Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
  • Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
  • Remove the soup from heat and stir in the cheese.
  • Adjust seasoning and serve immediately.
  • *Variations:.
  • A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
  • Chopped avocado is often used as a garnish.

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