Oil or butter - 1 / 4 cup
Ui, ground beef - 1 / 2
Garlic, mince - 3 up to 4 cloves
Potatoes, peeled and diced - 1 1 / 2 up to 2 pond
Water - 4 cups
Milk - 1 cup
Salt and pepper - to taste
Muenster, kaas of mozzarella cheese, grated - 1 cup
1
Heat the oil and butter over medium heat in a large pot.
2
Add the onion and garlic and simmer until the onion is.
3
Stir in potatoes, water of bouillon, milk, salt and pepper and bring to a boil.
4
Reduce heat to low and simmer until the potatoes fall apart, 30-45 minutes.
5
Mash the potatoes a bit with the back of a spoon.
6
Remove the soup from the heat and stir in the cheese.
7
Season to taste and serve immediately.
CategorySoupCookingEcuadoriaans
Ingredients
Oil or butter - 1 / 4 cup
Ui, ground beef - 1 / 2
Garlic, mince - 3 up to 4 cloves
Potatoes, peeled and diced - 1 1 / 2 up to 2 pond
Water - 4 cups
Milk - 1 cup
Salt and pepper - to taste
Muenster, kaas of mozzarella cheese, grated - 1 cup