Locro Ecuatoriano Recipe
- 1/4 cup butter
- 1/2 onion, minced
- 3 cloves garlic, or more to taste, minced
- 1 1/2 pounds potatoes, or more to taste, peeled and diced
- 4 cups chicken stock
- 1 cup milk
- salt and ground black pepper to taste
- 1 cup shredded Muenster cheese
- Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
- Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
- Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.
