Locro de Papas

Ingredients

• Potatoes

  700 g

  $0.91

• Leek

  1 medium

  $0.70

• Garlic

  2 cloves

  $0.01

• Salted Butter

  1 tbsp

  $0.13

• Turmeric

  1 tsp

  $0.04

• Cumin

  1 tsp

  $0.05

• Prepared Vegetable Broth

  750 ml

  $1.35

• Milk

  150 ml

  $0.18

• Queso Fresco

  100 g

  $1.04

• Avocado

  1 medium

  $1.30

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Peel potatoes and cut them into bite-sized cubes. Thinly slice the white and pale green parts of the leek, and mince the garlic.

2. 2

   Melt the butter in a large soup pot over medium heat. Add the leek, garlic, ground cumin, and turmeric, cooking gently for 4 minutes until tender and fragrant.

3. 3

   Add the diced potatoes and stir to coat thoroughly in the spiced butter for 2 minutes.

4. 4

   Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes until the potatoes are completely tender.

5. 5

   Using a potato masher or back of a ladle, crush roughly half of the potatoes directly in the pot to create a thick, creamy broth.

6. 6

   Stir in the milk and half of the crumbled queso fresco, simmering gently for 3 more minutes. Ladle into bowls and top with fresh diced avocado and remaining queso fresco.