Cheesy Potato Soup with Crispy Carrots
Ecuadorian-style locro de papa: creamy potato and cheese soup that comes together in one pot in 20 minutes. Serve with raw carrot sticks for a fresh, crunchy contrast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2 minutes until fragrant.
Step 2
Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are tender.
Step 3
Pour in milk and stir. Add cheese in handfuls, stirring until melted and soup is creamy.
Step 4
Season with salt and pepper to taste. Simmer 2 more minutes to blend flavors.
Step 5
Slice carrots into sticks. Ladle soup into bowls and serve alongside carrot sticks.
Tools you’ll need
- large pot (3-quart)
- cutting board
- knife
- wooden spoon
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
