Locro de Papa

Shopping list

• 800 g floury potatoes — peeled and diced into 2cm cubes

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• 150 g queso fresco or feta cheese — crumbled

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• 1 piece white onion — finely chopped

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• 2 clove garlic cloves — minced

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• 1 l vegetable stock

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• 200 ml whole milk

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• 1 tbsp annatto seeds (achiote)

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• 3 tbsp vegetable oil

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• 0.5 tsp ground cumin

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• 1 tsp sea salt — or to taste

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• 3 tbsp fresh coriander — chopped, for garnish

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• 1 piece avocado — sliced, for serving

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Step by step

1. 1

   In a small frying pan, heat the vegetable oil over medium heat. Add the annatto seeds and fry gently for 1– 2 minutes until the oil turns deep orange. Strain out and discard the seeds, reserving the coloured oil.

2. 2

   In a large heavy pot, heat 2 tablespoons of the annatto oil over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic and cumin and cook for 1 minute until fragrant.

3. 3

   Add the diced potatoes and vegetable stock. Bring to the boil, then reduce heat to a simmer. Cover and cook for 20– 25 minutes, stirring occasionally, until the potatoes are very tender and starting to break down.

4. 4

   Using a potato masher or the back of a wooden spoon, partially mash some of the potatoes in the pot to create a thick, creamy base while leaving some chunks intact.

5. 5

   Stir in the milk and crumbled cheese. Simmer gently for 5 minutes, stirring, until the cheese melts and the soup is creamy. Season with salt to taste.

6. 6

   Ladle the locro into bowls, drizzle with a little extra annatto oil, and garnish with chopped coriander. Serve with sliced avocado on the side.