Yield: 4-6 servings
INGREDIENTS

WE HALVED THE FOLLOWING RECIPE
1/4 cup Oil or butter
1/2 each Onion minced
3-4 cloves Garlic minced
1 1/2 to 2 lbs Potatoes (4 medium russet)
3 cups Water or stock
1 cup Milk
Salt and pepper to taste

1 cup shredded Cheese, muenster, queso fresco or mozzarella (we used mozzarella)

METHOD
Basic Steps: Sauté → Simmer → Mash → Garnish

Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until onion is translucent.

Add the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat 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, but leave a little chunky.

Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.

VARIATIONS
Sauté 1-2 chopped ajís amarillos (yellow chili peppers) with the onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup. Ajís amarillos can be found canned or frozen in many Latin markets.
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 for locro.

NOTES
Locro is a nourishing potato-cheese soup that is popular in Ecuador and also in Peru. A soup with the same name is found in Argentina, but Argentine locro is more of a vegetable and meat stew.

Original Recipe from: http://www.whats4eats.com/recipes/r_so_locro.php

OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.