Ecuadorian potato and cheese soup, also known as locro de papas, is a thick and creamy soup that is a staple in Ecuadorian cuisine. The soup is made with potatoes, onions, garlic, and cheese, and is typically served with avocado, toasted corn, and aji hot sauce on top.
To make the soup, potatoes are boiled until tender and then mashed to create a creamy base. Onion, garlic, and cumin are sautéed until fragrant and then added to the potato mixture along with milk or cream to create a rich and creamy texture. Cheese, usually queso fresco or feta cheese, is then added and melted into the soup.
The soup is usually garnished with toasted corn kernels, sliced avocado, and aji hot sauce to add crunch and spice to the dish. It can be served as a main dish or as a side dish with rice or bread.
