Klondike Goldust® Potato Soup, or Locro de Papa

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This is a sponsored post for Klondike Brands but all opinions are my own.

Along with menudo, pozole, tortilla and albondigas soup, Latin America is rich with hearty, soul warming soups and stews. With autumn almost here, we decided to grow our repertoire, which led me to this locro, or thick soup or stew. In Andean South America, this dish comes in many variations, but my favorite is this Ecuadorian Locro de Papa, or Potato Soup. Typically the potato of choice is a spud know as a papa chola, we have successfully substituted Klondike Goldust® potatoes. These golden potatoes are a new yellow-fleshed variety that are extremely versatile.  We have mashed them and added them to salads with stunning results.  For this recipe, we added some sweet and peppery finely ground annatto and queso Oaxaca for a deeply satisfying and fulfilling potato soup.

Learn how to get the most out of your potatoes with the recipes on the Klondike Brands website, or simply follow them on Facebook.

Locro de Papa, Potato Soup

Klondike Goldust® Locro de Papa (Ecuadorean Potato Soup)
Serves 4

2 tablespoon vegetable oil
1 white onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon annatto powder
5 medium sized Klondike Goldust® potatoes, peeled, diced
3 ½ cups water
½ cup whole milk
Kosher salt
Ground black pepper
1 cup grated queso Oaxaca, divided (can substitute Monterey cheese)
½ bunch cilantro, minced
2 large avocados
Scallions, chopped
½ cup pepitas (roasted pumpkin seeds)

1. Heat he vegetable oil over medium heat in a large soup pot.  Add the onions garlic, cumin and annatto.  Cook until the onions are fragrant and tender, about 5 minutes.  Stir occasionally.

2. Mix in the potatoes, coating them thoroughly.  Continue cooking for 5 minutes, stirring occasionally.

3. Add the water and bring up to a boil over high heat.  Reduce to rapid simmer and allow to cook until the potatoes are tender.

4. Use a potato masher and mash the potatoes in the pot.  The soup is typically creamy with small chunks of potatoes, but the desired consistency is up to you.

5. Reduced the heat to low and stir in the milk.  Allow to cook for 5 minutes.

6. Add the salt and pepper, or to taste.

7. Add the cilantro and half of the grated cheese.  Stir to incorporate and then remove the heat. (Optional: you can puree half or all of your soup in a blender for a silky smooth soup.)

8. Serve hot with sliced/diced avocados, scallions, pepitas and the remaining grated cheese.

Locro de Papa, Potato Soup

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