Locro de Queso

By polloazul

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon cumin
• 1 1/2 teaspoon ground annatto (achiote)
• 4 large baking potatoes, peeled and cubed
• 2 cups of milk, plus 1-2 additional cups for thinning
• Water
• Salt & pepper
• 1 cup Monterey Jack cheese, shredded
• 1-2 avocados, sliced
• Cilantro (optional)

Preparation

Step 1

Heat olive oil in a large hot. Add onions and sautee until softened, about 5 minutes. Add the garlic, cumin, ground annato, salt & pepper, and sautee a couple minutes longer.

Add cubed potatoes and 2 cups of milk to the pot. Keep in mind, the larger the potato cubes, the longer they'll take to cook. Add enough water to the pot so that the potatoes are fully covered (1-2 cups should do it).

Simmer until the potatoes are cooked through and soft.

Pour mixture into blender (or food processor) and puree until smooth. Add additional milk (1-2 cups) to thin the soup, and bring it to the desired consistency. Don't be afraid to add a good deal of milk to being the soup to a thinner, velvety texture.

Add salt & pepper to taste. Garnish with cheese, sliced avocado and fresh cilantro.