Quito Locro de Papa 🥔

Método

1. 1

   Dice the potatoes and simmer in stock with the onion and garlic until they start to break down.

2. 2

   Fry a spoonful of achiote paste in butter until fragrant and stir it into the pot for color.

3. 3

   Add milk and cook on low until the soup thickens; mash part of the potatoes against the side for body.

4. 4

   Melt torn fresh cheese into the soup, leaving some pieces soft and stringy.

5. 5

   Ladle into bowls and top each with avocado slices and a scatter of cheese curds.