Lazy Weekends · Argentine
Locro de Papas
This hearty stew uses potatoes and corn, enriched with fresh herbs and cheese for a satisfying meal.
Why This Works
The natural starch released from the potatoes creates a luxurious, velvety mouthfeel when partially blended, rendering heavy cream unnecessary. By utilizing the inherent sweetness of fresh corn and the savory depth of aged cheddar, this technique produces a balanced, traditional Argentine flavor profile that is both rustic and refined.
The Upgrade
Add a pinch of chili flakes or a dash of hot sauce to the soup for a subtle kick, or serve with a dollop of sour cream.
Chef's Secret
Michelin TechniqueUse starchy potatoes like Russets or Yukon Golds. They break down more easily, contributing to the creamy texture of the stew.
Ingredients
Total time including resting: 40 min
Directions
Melt butter in a large pot over medium heat and sauté the onion until softened, about 6 minutes.
6 minStir in the garlic and cook until fragrant, then add the potatoes, corn, vegetable broth, and milk.
1 minBring the liquid to a boil, then reduce heat to low and simmer, covered, until the potatoes are tender.
25 minUse an immersion blender to puree half of the stew directly in the pot to achieve a thick, creamy consistency.
2 minStir in the shredded cheddar cheese, season with salt and pepper, and simmer briefly before garnishing with parsley.
3 minWine Pairing
Chardonnay
White Wine
The BottleCatena Alta Chardonnay
The creaminess and slight oak influence of a high-altitude Chardonnay echo the richness of the potato and cheese base. It provides a luxurious mouthfeel that complements the heartiness of the stew.
Nutrition per Serving
580
calories
25g
protein
65g
carbs
25g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Bread
A slice of warm, toasted sourdough is perfect for scooping up the thick, herb-rich potato stew.
Ingredients
Directions
Preheat your oven broiler to high.
Whisk the softened butter and olive oil together until emulsified, then brush lightly onto both sides of each sourdough slice.
Arrange the bread on a baking sheet and toast for 2-3 minutes per side until golden brown and achieving a deep, resonant crust.
Remove from the heat and immediately rub the raw garlic clove across the warm surface of the toast.
Finish by sprinkling evenly with flaky sea salt and fresh thyme.
Serve immediately while the center remains tender and the exterior is crisp.
Side Dish
Radish and Parsley Salad
Thinly sliced radishes with a bright vinaigrette add a spicy, crunchy bite to cut through the heavy stew.
Ingredients
Directions
Submerge the shaved radishes in a bowl of ice water for 10 minutes to maximize crispness.
Whisk the olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
Drain the radishes thoroughly and pat completely dry with a clean kitchen towel.
Toss the radishes and parsley in a chilled mixing bowl.
Drizzle with the vinaigrette immediately before service to maintain texture.
Serve chilled alongside the hot stew.
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.