Locro De Papas

March 01, 2015


Heat a large stockpot over medium-high heat. Add olive oil and diced onion and cook, stirring often, until softened. Add the potatoes, stock and corn and bring to a boil, then reduce to a simmer. Let the soup cook until the potatoes are cooked through, about 10-20 minutes. Working in batches, puree the soup in a blender or food processor. Return the soup to the pot and season to taste with salt and pepper.

Ladle the soup into bowls and serve alongside dishes of the diced avocado, crumbled cotija cheese and lime wedges.

About this recipe

Recipe provided by The Food Literacy Center


  • 1/4 cup olive oil
  • 1 medium yellow onion, diced
  • 2 pounds Russet potatoes (about 5 medium), peeled and cubed
  • 4 cups vegetable stock
  • 2 cups fresh or frozen sweet corn
  • 1–2 avocados, peeled and cubed
  • 1/4 cup crumbled cotija cheese
  • 2 limes, cut into wedges Salt & pepper to taste
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