Cheesy Potato Soup with Crispy Carrots
Ecuadorian-style locro de papa: creamy potato and cheese soup that comes together in one pot in 20 minutes. Serve with raw carrot sticks for a fresh, crunchy contrast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 1.5 lbs potatoes, peeled and diced
- 1 medium yellow onion, diced
- 1 cup queso fresco or mozzarella, shredded
- 1 cup whole milk
- 3 cups vegetable broth
- 2 medium carrots, for serving
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2 minutes until fragrant.
- 2
Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are tender.
- 3
Pour in milk and stir. Add cheese in handfuls, stirring until melted and soup is creamy.
- 4
Season with salt and pepper to taste. Simmer 2 more minutes to blend flavors.
- 5
Slice carrots into sticks. Ladle soup into bowls and serve alongside carrot sticks.
Tools you’ll need
- large pot (3-quart)
- cutting board
- knife
- wooden spoon
- ladle
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