Locro de papas is a hearty and flavorful potato stew that is a staple in traditional Andean cuisine. This dish originates from the Andean region of South America, and has been enjoyed by generations of indigenous people in Peru, Ecuador, Bolivia, and beyond. Locro de papas is typically made with a base of potatoes, onions, garlic, and spices, and is often enriched with a variety of ingredients such as corn, cheese, and meat. The result is a warm and comforting stew that is perfect for cold days and nourishing meals. This dish is not only delicious, but it also carries a deep cultural significance as a symbol of the Andean peoples’ connection to the land and the crops that sustain them.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Add mix of anatto and olive oil to onions until well mixed.
Add the potatoes and salt to the pot, and stir well to coat the potatoes in the spices.
Pour in the water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the potatoes cook for about 20-25 minutes, or until they are soft and tender.
Add milk and stir for 3 minutes. Then add the crumbled cheese to the pot, and stir well until it has melted and is well incorporated into the stew.
Taste the stew, and add salt as needed .Ladle the locro de papas into bowls, and garnish with fresh cheese and avocado, if desired. Enjoy!
Keyword Colombian soup, cook and salsa, ecuadorian soup, La Fe food, Locro de papa, queso blanco la fe
