Soups & creams
Potato Locro
Creamy highland potato soup with cheese and avocado.
VegetarianGluten-free
Ingredients
- 800 g chola potatoes, diced
- 1 white onion, chopped
- 2 garlic cloves
- 150 g fresh cheese
- 500 ml milk
- 500 ml water
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- 1 avocado to serve
- Chopped cilantro
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the annatto oil and sauté 6 min/120°C/speed 1.
- Add the potato, cumin, salt, pepper and water and cook 22 min/100°C/reverse/spoon speed.
- Blend part of it 8 sec/speed 4 to thicken while leaving some chunks.
- Add the milk and cheese and cook 8 min/90°C/reverse/spoon speed.
- Serve with avocado slices and chopped cilantro.
Tips
- Set aside some whole potato chunks for texture.
- The cheese should melt gently without boiling hard.
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