Locro de Papa (Ecuadorian Potato and Cheese Soup)

• 1 medium Yellow onion
• 1 tbsp Olive oil
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 900 g Yukon Gold potato
• 900 ml Vegetable stock
• 250 ml Whole milk
• 150 g Cheddar cheese
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Avocado, ripe but firm
• 10 g Fresh coriander

1. Finely chop the onion. Peel and crush the garlic, then peel the potatoes and cut them into roughly 2 cm chunks.
2. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until soft and translucent, stirring regularly.
3. Stir in the garlic and ground cumin and cook for 30 to 60 seconds until fragrant. Add the potatoes and vegetable stock, bring to a gentle simmer, then cook for 15 to 18 minutes until the potatoes are very tender.
4. Blend the soup until creamy, leaving a little texture if you like. Stir in the whole milk and most of the cheddar cheese, reserving a small handful for serving, and warm gently for 2 to 3 minutes without boiling. Season with the remaining salt and the black pepper.
5. Slice the avocado and roughly chop the fresh coriander. Ladle the soup into bowls and top with the avocado, the reserved cheddar, and the coriander.

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