Locro de Papa with Fried Cheese Empanadas

A creamy and comforting Ecuadorian potato and cheese soup, garnished with fresh avocado and cilantro, served alongside savory, crispy fried cheese empanadas.

• Prep: 30 min
• Cook: 55 min
• Total: 1 hr 25 min
• Servings: 5
• Cuisine: Ecuadorian
• Difficulty: Medium
• Cost: $4.86/serving

Dietary

• Vegetarian
• Nut-Free
• Pescatarian

Tags

• comfort food
• savory
• classic
• fry
• boil

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 teaspoon cumin (ground)
• 0.5 teaspoon oregano (dried)
• 5 cup Russet potatoes (peeled, diced)
• 6 cup vegetable broth
• 1 cup whole milk
• 1.5 cup queso fresco (crumbled)
• 0.5 cup fresh cilantro (chopped)
• 1 avocado (large, diced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package empanada discs (pre-made, 15 ounces)
• 1.5 cup Monterey Jack cheese (shredded)
• 3 cup vegetable oil (for frying)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute more until fragrant.
3. Add the diced Russet potatoes and 6 cups of vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
4. Remove about 1 cup of the cooked potatoes and mash them well. Return the mashed potatoes to the pot; this will help thicken the soup. Stir in the whole milk and 1 cup of the crumbled queso fresco.
5. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Continue to simmer gently for 5-10 minutes, stirring occasionally, until the soup is thick and creamy.
6. While the soup simmers, prepare the empanadas. Lay out the pre-made empanada discs. Place about 2 tablespoons of shredded Monterey Jack cheese in the center of each disc.
7. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative seal.
8. In a deep skillet or pot, heat 3 cups of vegetable oil over medium-high heat until it reaches 350-375°F. Carefully fry the empanadas in batches for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
9. Ladle the hot locro de papa into bowls. Garnish each serving with diced avocado and the remaining 1/2 cup of fresh cilantro and 1/2 cup of queso fresco. Serve immediately with the hot fried cheese empanadas.

Notes

For a richer soup, you can use heavy cream instead of whole milk. Empanada discs vary in size, so adjust the cheese filling accordingly.

Nutrition (per serving)

• Calories: 888
• Protein: 26.8 g
• Carbohydrates: 83.7 g
• Fat: 50.6 g
• Fiber: 7.9 g
• Sodium: 2498 mg
• Saturated Fat: 19.8 g
• Sugar: 10.5 g
• Cholesterol: 59 mg