Locro (Ecuadorian Potato-Cheese Soup) - cooking recipe

Ingredients

1/4 cup oil or 1/4 cup butter
1/2 onion, minced
3 -4 garlic cloves, minced
1 1/2 - 2 lbs potatoes, peeled and diced
4 cups water or 4 cups stock
1 cup milk
salt and pepper
1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

Preparation

Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
Remove the soup from heat and stir in the cheese.
Adjust seasoning and serve immediately.
*Variations:
A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
Chopped avocado is often used as a garnish.