Dive into the delicious world of making Locro de Papa soup!

This hearty Ecuadorian dish is a flavorful blend of potatoes, cheese, and seasonings that will warm your soul. Here's how to whip up a bowl of this comforting goodness.

Ingredients:

• 4 medium-sized yellow potatoes, peeled and diced

• 1 large onion, finely chopped

• 2 cloves of garlic, minced

• 2 cups of milk (you can use whole milk for a creamier texture)

• 2 cups of water or vegetable broth

• 1 cup of fresh or frozen corn kernels

• 1 cup of cooked white hominy corn (can substitute with canned hominy)

• 1 cup of fresh cheese (queso fresco), crumbled

• 1 tablespoon of achiote oil (annatto oil) for color (optional)

• 1 tablespoon of vegetable oil or butter

• Salt and pepper to taste

• Chopped fresh cilantro for garnish

Instructions:

1. Prepare the Potatoes: Start by peeling the potatoes and dicing them into bite-sized pieces. Set them aside for later.

2. Sauté the Aromatics: Heat the vegetable oil or butter in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant. Stir in the minced garlic and continue sautéing for another minute.

3. Create the Base: Pour in the water or vegetable broth, and add the diced potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the potatoes cook until they're tender and easily pierced with a fork.

4. Add Creaminess: Slowly pour in the milk, stirring gently to incorporate it into the soup. Allow the soup to simmer, stirring occasionally, until it thickens slightly.

5. Introduce Corn: Now it's time to add the corn kernels and hominy to the pot. Stir them into the soup and let everything simmer together for another 10-15 minutes.

6. Cheesy Goodness: Add the crumbled fresh cheese to the pot. This cheese not only adds flavor but also helps thicken the soup further. Stir until the cheese is melted and well combined.

7. Season and Serve: Season the Locro de Papa soup with salt and pepper to taste. If using achiote oil for color, you can add it at this stage. Achiote oil gives the soup a vibrant yellow hue. Remember, a little goes a long way.

8. Garnish and Enjoy: Ladle the warm and creamy Locro de Papa soup into bowls. Top each serving with chopped fresh cilantro for a burst of freshness and color. Serve the soup hot and savor the rich flavors.

And there you have it – a steaming bowl of Locro de Papa soup ready to be savored! This comforting Ecuadorian classic is a delightful blend of textures and flavors that's perfect for chilly days or whenever you're craving a taste of authentic Ecuadorian cuisine.