Locro de Papas

Locro de Papas

A satisfying warming potato soup from the high Andes. Recipe adapted from Nestlé Ecuador.

Preparation time

10 minutes

Cooking time

45 minutes

Total preparation time

55 minutes

Serving number 4

Ingredients

1 tbsp Lard
1 medium White onion (peeled and finely chopped)
1 kg / 2 lbs Potatoes, floury type (peeled and diced)
1 l / 4 cups Water, boiling
2 tablet MAGGI Chicken bouillon (broth/stock) (or 4 x 4g cubes)
125 ml / 1/2 cup CARNATION Evaporated milk
100 g / 4 oz Fresh cheese (chopped)
1/4 tsp Cumin, ground
1 Avocado pear
1/2 tsp Achiote/Annatto seeds

Preparation steps

Heat the lard in a large saucepan add the achiote/annatto seeds and cook gently for a couple of minutes or until the lard has a bright yellow/orange color. Remove the seeds.

Add the chopped onion and fry or saute gently for 3-4 minutes.

Add half of the potato pieces and the cumin powder and continue to cook for a further 3-4 minutes.

Add the boiling water and the MAGGI Chicken bouillon/broth/stock tablets or cubes and cook for 15-20 minutes or until the potatoes are soft. Place the soup in a blender,liquidizer or food processor and process until smooth. Return to the pan.

Add the remaining potato cubes and cook for a further 10-15 minutes or until the pieces are cooked through. Stir in the NESTLÉ CARNATION Evaporated milk and the chopped cheese.

Heat through but do not boil. Season to taste with salt and freshly ground black pepper.

Peel the avocado, remove the stone and cut into cubes. Serve the soup topped with several pieces of avocado.

Nutritional values per serving

Carbohydrate, total (g) 50.00

Energy (Kcal) 383.00
Protein (g) 11.00
Fats, total (g) 16.00
Energy (Kj) 1608.00