Locro de Papas

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

  • 15 mins

    Prep Time

  • 8 People

    Serves

  • 2 Tbsp. margarine
  • 1 medium onion, chopped
  • 1 1/2 tsp. aji amarillo chili pepper paste
  • 1 small butternut squash, peeled and cubed
  • 1 lb. potatoes, peeled and cubed
  • 3 cloves garlic, finely chopped
  • 4 cups water
  • 1 cup 2% milk
  • 1 Tbsp. Knorr® Granulated Bouillon Chicken Flavor
  • 2 cups baby spinach leaves
  • 1 cup frozen whole kernel corn
  • 1/4 cup crumbled queso fresco

  1. 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. 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.

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