LOCRO
Peruvian Potato & Cheese Soup
SERVES 8
PREP TIME: 15 Minute(s)
COOK TIME: 35 Minute(s)
INGREDIENTS
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2 Tbsp. Country Crock® Spread
1 medium onion, chopped
1-1/2 tsp. aji amarillo chili pepper paste
1 small butternut squash, peeled and cubed
1 lb. potatoes, peeled and cubed
3 cloves garlic, chopped
4 cups water
1 cup 2% milk
1 Tbsp. Knorr® Chicken flavor Bouillon
2 cups baby spinach leaves
1 cup frozen whole kernel corn
1/4 cup crumbled queso fresco cheese
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PREPARATION
Melt Country Crock® Spread in 6-quart saucepot over medium heat and cook onion, stirring frequently, until tender, about 6 minutes. Stir in aji amarillo and cook, stirring occasionally, 1 minute. Add squash and potatoes and cook, stirring occasionally, until coated, about 2 minutes. Stir in garlic and cook 30 seconds. Stir in water, milk and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until potatoes and squash are very tender, about 20 minutes. Lightly mash with potato masher.
Stir in spinach and corn and simmer until spinach is wilted, about 5 minutes. Remove from heat, then sprinkle with cheese. Garnish, if desired, with chopped cilantro.
NUTRITION INFORMATION per serving
Calories 130, Calories From Fat 30, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 0g, Cholesterol 5mg, Sodium 450mg, Total Carbohydrates 22g, Sugars 4g, Dietary Fiber 3g, Protein 4g, Vitamin A 80%, Vitamin C 30%, Calcium 10%, Iron 6%
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