Locro Ecuatoriano

Name: Locro Ecuatoriano
Ingredients: 1/4 cup butter; 1/2 onion, minced; 3 cloves garlic, or more to taste, minced; 1 1/2 pounds potatoes, or more to taste, peeled and diced; 4 cups chicken stock; 1 cup milk; salt and ground black pepper to taste; 1 cup shredded Muenster cheese

8 ingredients

3 steps

Ingredients

1/4 cup butter
1/2 onion, minced
3 cloves garlic, or more to taste, minced
1 1/2 pounds potatoes, or more to taste, peeled and diced
4 cups chicken stock
1 cup milk
salt and ground black pepper to taste
1 cup shredded Muenster cheese

Directions

1

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
2

Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
3

Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.