Locro (Ecuadorian Potato-Cheese Soup)

• 1/4 cup oil or 1/4 cup butter
• 1/2 onion, minced
• 3 -4 garlic cloves, minced
• 1 1/2 - 2 lbs potatoes, peeled and diced
• 4 cups water or 4 cups stock
• 1 cup milk
• salt and pepper
• 1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

1. Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
2. Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
3. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
4. Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
5. Remove the soup from heat and stir in the cheese.
6. Adjust seasoning and serve immediately.
7. *Variations:
8. A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
9. Chopped avocado is often used as a garnish.

oil, onion, garlic, potatoes, water, milk, salt, muenster cheese

Taken from www.food.com/recipe/locro-ecuadorian-potato-cheese-soup-455951 (may not work)