Ecuadorian Locro de Papa

Ingredients

• 1 kg potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground achiote (annatto)
• 1 tsp ground cumin
• 4 cups milk
• 2 cups vegetable or chicken stock
• 1 cup queso fresco, cubed
• 1 avocado, sliced, for serving
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1Heat a little oil in a large pot and sauté the onion and garlic until softened.
2. 2Stir in the achiote and cumin, cooking briefly until fragrant and the oil turns a warm orange color.
3. 3Add the cubed potatoes and stock, bringing to a simmer, and cook until the potatoes are very soft, about 20-25 minutes.
4. 4Mash some of the potatoes directly in the pot with a spoon or potato masher to naturally thicken the soup while leaving some chunks for texture.
5. 5Stir in the milk and simmer gently for 10 minutes, being careful not to let it boil hard.
6. 6Add the cubed queso fresco in the last few minutes, letting it soften slightly in the hot soup.
7. 7Season with salt to taste.
8. 8Ladle into bowls, top with avocado slices and fresh cilantro, and serve hot.

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