Recipe: Andean Potato Cheese Soup Locro de Papa

Ingredients

• Olive oil
• 1 yellow onion, diced
• 1 1/2 pounds (about 4 fist-sized) all-purpose potatoes, diced
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• Pinch dried chile flakes
• 4 cups chicken or vegetable stock
• 2 ears ripe corn, kernels sliced off (or 2 cups frozen corn)
• 1 cup fresh or frozen peas
• 6 ounces (1 well-rounded cup) queso fresco, cubed
• 1 cup whole milk
• Salt
• Pepper

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