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Locro de Papas
Our Locro Soup recipe brings the flavors of Peru to a potato and cheese soup. With butternut squash, chili pepper and spinach each spoonful is delicious.
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35 mins
Cooking Time
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15 mins
Prep Time
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8 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 110.0 |
| Calcium (g) | 10.0 % |
| Carbohydrates (g) | 22.0 g |
| Cholesterol (g) | 5.0 mg |
| Fat (g) | 1.5 g |
| Fiber (g) | 3.0 g |
| Iron (g) | 6.0 % |
| Protein (g) | 4.0 g |
| Saturated Fat (g) | 3.5 g |
| Sodium (g) | 430.0 mg |
| Sugars (g) | 4.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Melt margarine in large 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.
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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.
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