Locro de Papa

Melt butter in a large pot and cook onion, garlic, ground cumin and paprika until the onion is soft.

Add potatoes, water and salt to onion base. Simmer until the potatoes are very tender and some start to fall apart.

Mash about a third of the potatoes in the pot to thicken potato soup. Stir in milk and half of queso fresco and heat gently for 3 minutes without boiling.

Ladle locro into bowls and top with the rest of queso fresco, avocado and scallions.