Locro de Papa

locrodepapaOn a recent visit to Ecuador, I had this homemade soup and couldn’t wait to get back and try to make it.  This recipe is simple and the soup easily serves 5, even if some of them are teenagers.  It was great and will be served again.  We served this with Colombian arepas.  Traditional Ecuadorian serving suggestions can be found online.

Ingredients:

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 tablespoons aji amarillo paste (can order online)
  • 1 teaspoon cumin
  • 2 pounds yellow potatoes
  • 2 cups chicken stock
  • 2 cups water
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 egg
  • 5 ounces Monterrey jack cheese, grated
  • Diced avocado for garnish (optional)
  • Crumbled queso fresco cheese, for garnish (optional)
  • 1 ½ lbs boneless, skinless chicken thighs

Directions:

  1. In advance of cooking, boil chicken thighs in water with green onion, celery, carrots and salt for 30 minutes.  Strain and reserve liquid to use as stock and set chicken aside.
  2. Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
  3. While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
  4. When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
  5. Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
  6. Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
  7. Mash the potatoes thoroughly in the pot with a potato masher.
  8. In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
  9. Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
  10. Serve soup hot, place chicken in bottom of bowl, cover with soup and garnish with chopped avocado and crumbled queso fresco cheese.