Locro South American Potato Soup
Warm your soul with Locro, a traditional South American potato soup that's as comforting as it is flavorful. This hearty bowl combines creamy yellow potatoes, sweet corn, and fragrant achiote (annatto) powder for a golden, velvety base. Enhanced with milk, crumbly queso fresco, and a touch of garlic, it offers a rich and satisfying texture that's perfect for cozy nights. The finishing touches of fresh cilantro and optional avocado slices bring brightness and a hint of indulgence to every spoonful. Easy to prepare in under an hour, this gluten-free soup is a delicious way to celebrate the simple, nourishing ingredients of South America. Perfect as a main dish or an appetizer, Locro is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 6 medium yellow potatoes (or Yukon Gold)
- 1 large white onion
- 3 garlic cloves
- 2 tablespoons vegetable oil
- 1 teaspoon achiote (annatto) powder
- 1 cup corn kernels (fresh or frozen)
- 2 cups milk
- 1 cup crumbly cheese (such as queso fresco or feta)
- 0.5 cup (chopped) cilantro leaves
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 4 cups water or vegetable broth
- 1 (optional, for garnish) avocado
Instructions
Peel and dice the potatoes into small chunks. Set them aside.
Finely chop the white onion and mince the garlic cloves.
In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened and translucent.
Stir in the minced garlic and achiote powder, cooking for another minute to release the flavors.
Add the diced potatoes and corn kernels to the pot, stirring everything together.
Pour in the water or vegetable broth and bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the potatoes are tender and starting to break apart.
Once the potatoes are soft, use a wooden spoon to mash some of them directly in the pot to thicken the soup. Alternatively, remove a portion of the soup, blend it, and return it to the pot for an even creamier texture.
Stir in the milk, crumbly cheese, salt, and black pepper. Allow the soup to simmer for another 5-10 minutes, stirring occasionally until the cheese is melted and the soup is creamy.
Taste and adjust seasoning as needed. Stir in the chopped cilantro just before serving.
Ladle the soup into bowls and garnish with slices of avocado and additional cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.1 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 326 mg | 25% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
