Locro de Papas

Locro de Papas

Preparation Time15 mins Cooking Time35 mins Makes 8 servings

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.

Nutritional Information

Calories

110 (1 serving)

Calories from Fat

15 (1 serving)

Total Fat

1.5g (1 serving)

Saturated Fat

3.5g (1 serving)

Cholesterol

5mg (1 serving)

Sodium

430mg (1 serving)

Total Carbs

22g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

4g (1 serving)

Protein

4g (1 serving)

Calcium

10% (1 serving)

Iron

6% (1 serving)

Vitamin C

30% (1 serving)

Vitamin A

80% (1 serving)

Ingredients List
  1. 2 Tbsp. margarine
  2. 1 medium onion, chopped
  3. 1 1/2 tsp. aji amarillo chili pepper paste
  4. 1 small butternut squash, peeled and cubed
  5. 1 lb. potatoes, peeled and cubed
  6. 3 cloves garlic, finely chopped
  7. 4 cups water
  8. 1 cup 2% milk
  9. 1 Tbsp. Knorr® Chicken flavor Bouillon
  10. 2 cups baby spinach leaves
  11. 1 cup frozen whole kernel corn
  12. 1/4 cup crumbled queso fresco

Directions

Print

1. 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.

2. 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.