Locro de Papa
Potato and cheese soup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the base: In a large soup pot, melt the butter over medium heat. Stir in the achiote powder to color the butter, then add the diced onion and sauté until soft.
- 2
Cook the potatoes: Add the cubed potatoes to the pot and stir to coat them in the achiote butter. Pour in just enough water or vegetable broth to cover the potatoes.
- 3
Boil and mash: Bring to a boil and simmer until the potatoes are very tender (about 20-25 mins). Use a potato masher to crush about half of the potatoes directly in the pot to naturally thicken the soup.
- 4
Make it creamy: Lower the heat. Pour in the milk and stir continuously, allowing the soup to heat through without boiling.
- 5
Add cheese: Stir in the crumbled queso fresco until it begins to melt and stretch.
- 6
Garnish and serve: Serve hot, topped with sliced avocado, extra cheese, and toasted corn nuts (tostado).
Plan it in Listahan
Add Locro de Papa to your week, check it against your household's allergens, and build the shopping list automatically.