Creamy Potato & Cheese Locro
Ecuadorian comfort in a pot: waxy potatoes, melty cheese, and toasted cumin in a savory cream broth. Ready in 25 minutes, feeds 4.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 12g
Ingredients
- 1.5 lbs waxy potatoes (about 1.5 lbs), peeled and cut into 3/4-inch cubes
- 1 medium yellow onion, diced
- 1 cup whole milk
- 3 cups vegetable broth
- 1 cup sharp cheddar cheese, grated
- 1 tsp cumin seeds
- 2 tbsp fresh cilantro (chopped) or scallions
Instructions
- 1
Toast cumin seeds in a large pot over medium heat for 60 seconds until fragrant.
- 2
Add diced onion to the pot and cook, stirring, for 2 minutes until softened.
- 3
Pour in vegetable broth and add potato cubes. Bring to a boil, then simmer for 12 minutes until potatoes are tender.
- 4
Stir in milk and bring back to a gentle simmer for 2 minutes.
- 5
Remove from heat. Add grated cheese in handfuls, stirring until fully melted and smooth.
- 6
Taste and adjust salt and pepper. Garnish with cilantro or scallions and serve hot.
Tools you’ll need
- large pot (4-quart or bigger)
- wooden spoon
- cutting board
- chef's knife
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