Andean Potato & Cheese Soup (Locro de Papa)
- Olive oil
- 1 yellow onion, diced
- 1 1/2 pounds (about 4 fist-sized) all-purpose potatoes, diced
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- Pinch dried chile flakes
- 4 cups chicken or vegetable stock
- 2 ears ripe corn, kernels sliced off (or 2 cups frozen corn)
- 1 cup peas
- 6 ounces (1 well-rounded cup) queso fresco, cubed
- 1 cup whole milk
- Salt
- Pepper
- Produce
- All-purpose potatoes (1 1/2 pounds)
- Chile flakes, dried (1 Pinch)
- Corn, ripe (2 ears)
- Garlic (2 cloves)
- Oregano, dried (2 teaspoons)
- Peas (1 cup)
- Yellow onion (1)
- Canned Goods
- Chicken or vegetable stock (4 cups)
- Cooking & Baking
- Olive oil (1)
- Pepper (1)
- Salt (1)
- Dairy
- Whole milk (1 cup)
- Other
- 6 ounces (1 well-rounded cup) queso fresco, cubed
Preparation
Read recipe preparation on thekitchn.com
Social Stats
70.6Rating
1-100
1-100
14Tweets
60Facebook
Shares
Shares
56StumbleUpon
Views
Views
2,392PinterestPins
Recipe Stats
Published August 27, 2012 (5 months ago).
148 people saved this recipe.
