Locro Quiteño

Ingredients for 4 servings:

• 500 g potatoes
• 1 avocado(s), ripe
• 2 stalk(s) leeks (medium size)
• 1 garlic clove(s)
• 2 onions
• 75 g sheep’s cheese
• 150 g bacon
• 400 ml milk
• ¾ liter of water
• ½ tsp cumin, ground
• ¾ tsp caraway, ground
• Chili sauce, as desired
• Salt
• pepper
• some saffron threads
• olive oil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Potato soup from Ecuador

Peel and wash the potatoes, and dice them into small pieces. Sauté half of the potatoes with the roughly chopped onions in a little olive oil, pour in the water, and simmer for about 15 minutes. Then puree with a hand blender. Add the remaining potato pieces and pour in the milk. Season with saffron, salt, pepper, caraway, and cumin. Then fry the bacon cubes until crispy, then remove, set aside, and keep warm. Briefly sauté the leek rings in the remaining fat. Dice the feta cheese and add it to the soup along with the bacon, leek rings, and avocado pieces. Simmer for a few more minutes, then season with chili sauce, if desired.