Locro Nariñense (Potato and Cheese Soup)
Ingredients
- 5 white potatoes peeled and diced
- 5 red potatoes peeled and diced
- 1 cup of hogao
- 7 cups of water
- ½ cup of milk or more if necessary
- 1 cup crumbled queso fresco or queso blanco plus extra for serving (Feta is a good substitute)
- ¼ cup of fresh parsley chopped
- ¼ cup of fresh cilantro leaves chopped
- Salt and black pepper to taste
Instructions
- Place the potatoes and hogao in a pot and mix well. Cook for about 5 minutes, stirring often.
- Add the water and bring to boil, cook until the potatoes are very soft about 35 to 45 minutes. Using a potato masher or a fork, mash the potatoes in the pot leaving some chunks.
- Turn the heat to medium-low. Add the milk and let it simmer for about 5 more minutes. Add more milk if the consistency of the soup is too thick. Season with salt and pepper
- Add the cheese, parsley and cilantro. Mix well and remove from the heat. Sprinkle extra cheese and serve with ají and avocado on the side.
Nutrition
Calories: 428kcalCarbohydrates: 75gProtein: 15gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 337mgPotassium: 1866mgFiber: 11gSugar: 15gVitamin A: 32222IUVitamin C: 84mgCalcium: 319mgIron: 3mg
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