Locro De Papa Con Queso

Ingredients

• 10 papas de tamaño mediano
• 2 cucharadas de aceite de canola o mantequilla
• 1 cebolla blanca tipo perla
• 2 dientes de ajo
• 2 cucharaditas de comino
• 1-2 cucharaditas de achiote molido
• 7 tazas de agua
• 1 taza de leche
• 1 taza de quesillo o queso fresco desmenuzado
• 4 cucharadas de cilantro picado finamente
• Sal al gusto
• 1 taza de quesillo
• Maíz tostado
• Cebollitas verdes picadas
• Aguacates
• Ají criollo

Directions

1. Start the base for the locro de papa by warming the oil or butter over medium heat in a pot. Stir in the chopped onion, chopped garlic, cumin and ground achiote, then cook until the onion has softened, about 5 minutes.
2. Add the potatoes to the pot and turn them through the seasoned onion mixture so they are well coated. Let them cook this way for about 5 minutes.
3. Pour in the water and bring the pot to a boil, then cook until the potatoes are tender. With a potato masher, crush some of the potatoes right in the pot, leaving some pieces intact so the locro stays creamy but still has little bites of potato.
4. Lower the heat, stir in the milk and cook for about 5 minutes more. If the soup is thicker than you want, loosen it with a little more milk or water.
5. Season with salt to taste, then stir in the grated or crumbled cheese and the cilantro.
6. Serve the locro de papa hot with avocado, green onions, crumbled feta cheese and ají.