Locro de Papa

Ingredients12

• starchy potatoes800 g
• yellow onion1
• garlic2 cloves
• unsalted butter30 g
• ground cumin1 tsp
• achiote paste1 tsp
• whole milk500 ml
• water500 ml
• queso fresco150 g
• salt1 tsp
• fresh cilantro15 g
• ripe avocado1

Method

1. Peel and cube the potatoes. Finely chop the onion and garlic, and crumble the cheese.
2. Melt the butter in a pot, then cook the onion and garlic until soft.
3. Stir in the cumin and achiote paste and cook briefly until fragrant.
4. Add the potatoes, water, and salt. Simmer until the potatoes are very tender, about 25 minutes.
5. Mash some of the potatoes in the pot to thicken the soup, then stir in the milk and heat gently without boiling.
6. Add most of the cheese and stir until it melts into the soup. Adjust the salt.
7. Ladle into bowls and top with the remaining cheese, chopped cilantro, and slices of avocado.