This South American soup holds many good and tasty things, from the tender pieces of potato to sweet nibbles of fresh corn. But let’s be real — the best part is the cheese. Queso fresco to be exact, which doesn’t fully melt, but rather softens into chewy morsels in the warmth of the milky broth. So good.
from WordPress https://jonathanwilhoite.wordpress.com/2015/12/28/recipe-andean-potato-cheese-soup-locro-de-papa-recipes-from-the-kitchn/
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