Soup

Ecuadorian potato locro

Name: Ecuadorian potato locro
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 c. à s. Neutral oil; 600 g Potato; 300 g Squash; 75 cl Stock; 150 g Cheese; 1 Avocado

Preparation time: 45 min
Servings: 4

Ingredients

Onion — to buy1
Neutral oil — to buy2 c. à s.
Potato — to buy600 g
Squash — to buy300 g
Stock — to buy75 cl
Cheese — to buy150 g
Avocado — to buy1

Preparation

Sauté the sliced onion in oil until translucent.
Add the diced potatoes and squash, pour in vegetable stock.
Simmer 25 min until the potatoes are tender.
Lightly mash some of the potatoes to thicken the soup.
Add the diced fresh cheese and let it melt for 5 min.
Serve hot, topped with avocado slices.