Locro de papa – Ecuadorian potato soup

Ingredients

• 1 kg floury potatoes, peeled and diced
• 1 finely chopped onion
• 2 tbsp oil
• 2 finely chopped garlic cloves
• 1 tsp ground cumin
• ½ tsp ground achiote or mild paprika
• 1 l vegetable stock
• 2 dl whole milk
• 200 g mild fresh cheese or queso fresco
• 1 avocado
• 2 tbsp chopped coriander
• salt and pepper

Method

1. 1Sauté the onion in oil for 5 minutes. Add garlic, cumin and achiote and cook for one minute.
2. 2Add the potatoes and stock and simmer gently for 25 minutes until tender.
3. 3Mash about half the potatoes in the pot. Stir in milk and half the cheese and heat gently for 5 minutes.
4. 4Season with salt and pepper. Serve with avocado slices, the remaining cheese and coriander.