Best Potato Soup With Fish And Cheese Locro Recipes

LOCRO (ECUADORIAN POTATO-CHEESE SOUP)

Locro (Ecuadorian Potato-Cheese Soup) image

Found online; posting for ZWT 7-South America (Ecuador). Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew.

Provided by AZPARZYCH

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup oil or 1/4 cup butter
1/2 onion, minced
3 -4 garlic cloves, minced
1 1/2-2 lbs potatoes, peeled and diced
4 cups water or 4 cups stock
1 cup milk
salt and pepper
1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

Steps:

Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
Reduce heat to low 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, leaving it a little chunky.
Remove the soup from heat and stir in the cheese.
Adjust seasoning and serve immediately.
*Variations:.
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.

POTATO SOUP WITH FISH AND CHEESE

Potato Soup with Fish and Cheese image

The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

4 tablespoons margarine
1 teaspoon paprika
2 small onion, chopped
4 cups water
10 potatoes, diced
2 cups half-and-half cream
½ pound cod fillets, cubed
2 eggs, lightly beaten
1 ½ cups shredded Muenster cheese
salt to taste

Steps:

Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.

Nutrition Facts : Calories 610.5 calories, Carbohydrate 68.4 g, Cholesterol 135.2 mg, Fat 27.1 g, Fiber 8.3 g, Protein 25.4 g, SaturatedFat 13.1 g, Sodium 359.3 mg, Sugar 4.5 g

POTATO SOUP WITH FISH AND CHEESE (LOCRO)

Potato Soup with Fish and Cheese (Locro) image

This locro, with its potato base, is popular in the highlands, not only in Ecuador, but in the other Andean countries as well. Shellfish or meat can be substituted for the fish or they may be left out. A generous plate of sliced avocados is a typical accompaniment.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Fish Soups

Number Of Ingredients 11

Ingredients

4 tablespoon(s) butter
1 teaspoon(s) paprika
2 onions, finely chopped
4 cup(s) water (or chicken broth)
10 small baking potatoes, peeled, diced
2 cup(s) half and half
1/2 pound(s) firm white fish, cut into bite-sized pieces (haddock, bass, or cod)
2 eggs, lightly beaten
1 1/2 cup(s) muenster cheese
salt and pepper, to taste
1 avocado, cubed (for topping)

Steps:

Melt the butter in a large saucepan and add the paprika.
Saute the onions in this mixture until they are soft:
Add the water (or chicken broth), bring it to a boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
Add the half-and-half and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or a wooden spoon.
Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup.
Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.

LOCRO - SOUTH AMERICAN POTATO SOUP

Locro - South American Potato Soup image

Make and share this Locro - South American Potato Soup recipe from Food.com.

Provided by Pesto lover

Categories Low Cholesterol

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 large russet potatoes, peeled & cut in chunks
8 cups chicken broth
1 cup milk
1 small onion, finely diced
2 teaspoons olive oil (colored with achiote seeds)
1 egg
2 cups monterey jack cheese, shredded
salt & pepper
2 cups cooked rice (optional)

Steps:

Bring broth to a boil and add the potatoes. After it boils again, add milk.
Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
Saute the onion in the colored oil until translucent.
When potatoes are almost done, add the onion.
Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
Add in the cheese and stir until melted.
Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!