Soup

Bolivian potato locro

Name: Bolivian potato locro
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 c. à s. Neutral oil; 600 g Potato; 300 g Squash; 75 cl Stock; 150 g Cheese; 1 pincée Salt; 1 bunch Parsley

Preparation time: 45 min
Servings: 4

Ingredients

Onion — to buy1
Neutral oil — to buy2 c. à s.
Potato — to buy600 g
Squash — to buy300 g
Stock — to buy75 cl
Cheese — to buy150 g
Salt — to buy1 pincée
Parsley — to buy1 bunch

Preparation

Sauté the sliced onion in oil until translucent.
Add the diced potatoes and squash, pour in vegetable stock.
Simmer 25 min until the potatoes are tender and the broth has thickened.
Lightly mash some of the potatoes to thicken the soup.
Add the diced fresh cheese and let it melt for 5 min.
Season with salt, sprinkle with parsley and serve piping hot.