Locro de Papas/Potato Soup(Ecuador)

INGREDIENTS

· 1 tbsp butter

· 1 large white onion (diced)

· 1 tbsp annatto (achiote red oil)

· ½ tbs cumin

· Potatoes 2 pounds (red or white potatoe) peeled and cubed, reserve 1 cooked potato

· 2/4 c of milk

· ½ cup mozzarella chesse

· ½ tsp salt (at taste)

FOR THE TOPPING

· Fresh cilantro (chopped)

· Cheese (grated or chopped)

· 1 avocado (sliced)

· Hot Sauce (optional)

INSTRUCTIONS

In a medium pot, heat the butter, add the onions and sauté in medium high heat until the onions gets soften (around 2 min).

Then add the cumin, annatto (achiote red oil) and mixed the ingredients (around 1 min).

Add the potatoes and mix and covered them with the onions, stirring for 3 or 5 minutes.

Then add the enough water until potatoes are covered. Boil the water over high heat.

Reduce the heat to medium low and simmer.

Cooked the potatoes for 15 minutes (depends on the strength of the stove).

Taste the salt (put more as needed) .

Take the 1 potato you reserve in the beginning and put it into the blender with ¼ c of milk.

Add this into the pot and mixed well until you get a good creamy consistency.

Take the pot off from heat and serve the soup in a soup plate and place cheese, 1 or 2 slice of avocado and 1 spring of cilantro to decorate it.