Locro de Papa

Locro de Papa (Potato soup), from Ecuador

Here is a recipe from Ecuador for a delicious typical potato soup from the highlands near Quito. Courtesy of Paola Diaz, Information Officer, at the Charles Darwin Research Station in Puerto Ayora, Galapagos Islands.

• 10 peeled potatoes cut in squares
• 1 onion sliced very tiny
• 1 cup of milk
• 4 or 5 cups of water
• salt and pepper
• avocado
• Manteca de Color (Achiote - read about it here - to give the soup the yellow color) or you can use normal oil

Fry the sliced onion in the achiote or in the oil, then add the peeled potatoes and the cups of water until the potatoes are covered with the water in a big sauce pan. Add the salt. Boil the potatoes until they are soft, and when they are ready, add the cup of milk (the milk should be added a few minutes before serving). The soup is served with avocado cut in slices.

submitted by: Doris Welsh