Ecuadorian Pasta Cheese Soup With Potatoes Recipe

Ecuadorian pasta cheese soup with potatoes, also known as 'locro de papa,' is a hearty and comforting soup that is popular in Ecuador. This soup is made with potatoes, pasta, cheese, and a flavorful broth. The potatoes are cooked until tender and then mashed to create a creamy base for the soup. The pasta is added for texture, and the cheese adds a rich and creamy flavor. Serve this soup hot with a sprinkle of chopped cilantro on top for a delicious and satisfying meal.

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Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Ecuadorian Pasta Cheese Soup With Potatoes
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Ingredients for Ecuadorian Pasta Cheese Soup With Potatoes Recipe

  • 1/2 Onion, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 2 Potatoes, Peeled And Diced
  • 2 cup Chicken Broth
  • 1 cup Water
  • 1/2 cup Small Pasta
  • 1/2 cup Shredded Cheese
  • As required Salt And Pepper, To Taste
  • as per your need Chopped Cilantro, For Garnish

Directions: Ecuadorian Pasta Cheese Soup With Potatoes Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and sauté the onion and garlic until softened.
  • STEP 2.Add the potatoes, chicken broth, and water to the pot.
  • STEP 3.Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  • STEP 4.Using a potato masher or fork, mash the potatoes until creamy.
  • STEP 5.Add the pasta and cook until al dente.
  • STEP 6.Stir in the cheese until melted and well combined.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve hot, garnished with chopped cilantro.

Cooking Tips

  • Feel free to add other vegetables such as corn or peas to the soup for added flavor and texture.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • If the soup becomes too thick, add more water or broth to reach the desired consistency.

Storage and Serving

  • Ecuadorian pasta cheese soup is best served hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the soup in a pot over medium heat, adding a splash of water or broth to prevent drying.
Nutrition
value
1394
calories per serving
56 g Fat63 g Protein237 g Carbs18 g FiberOther

Current Totals

  • Fat
    56g
  • Protein
    63g
  • Carbs
    237g
  • Fiber
    18g

MacroNutrients

  • Carbs
    237g
  • Protein
    63g
  • Fiber
    18g

Fats

  • Fat
    56g

Vitamins & Minerals

  • Calcium
    1030mg
  • Iron
    10mg
  • Vitamin A
    559mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    1mg
  • Vitamin B9
    206mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    112mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    304mg
  • Manganese
    1mg
  • Phosphorus
    1143mg
  • Selenium
    30mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp