Locro de Papa (Ecuadorian Potato and Cheese Soup)
Local name: Locro de papa
In short: Creamy Andean soup of yellow potatoes, onion and cumin, finished with milk and fresh cheese and served with sliced avocado. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Locro de papa is the everyday soup of the Ecuadorian highlands, where cold evenings and a long potato tradition meet. Floury potatoes cook down until they thicken the broth on their own, then milk and fresh cheese make it smooth and gently salty. Onion, garlic and cumin are fried in achiote oil first, which gives the soup its golden color. Bring it to the table with avocado, a spoonful of ají and a side of toasted corn.
Instructions
- Heat the oil and achiote in a large pot over medium-low heat for 1 minute, until the oil turns orange. Add the onion and cook for 5 minutes until soft.
- Stir in the garlic and cumin and cook for 1 minute, until fragrant.
- Add the potatoes and stir for 2 minutes to coat them. Pour in the water and salt, bring to a boil, then simmer for 20 minutes, until the potatoes are very tender and starting to break apart.
- Mash about a third of the potatoes against the side of the pot with a wooden spoon to thicken the soup.
- Pour in the milk and heat gently for 5 minutes without letting it boil.
- Stir in half of the cheese until it softens into the soup. Taste and adjust the salt.
- Ladle into bowls and top with avocado, the remaining cheese, cilantro and scallions. Serve with ají on the side.
Tips
- Use a floury potato such as russet or Yukon Gold so some pieces collapse and thicken the soup. Waxy potatoes give a thinner result.
- If you cannot find queso fresco, use crumbled mild feta rinsed in cold water, or a mix of fresh mozzarella and a pinch of salt.
Questions and answers
Can I make locro de papa ahead of time?
Yes. Cook it through step 4 up to 2 days ahead and refrigerate. Reheat, then add the milk and cheese just before serving so they stay fresh tasting.
Can I freeze potato soup?
Potatoes turn grainy after freezing. If you must, freeze the soup before adding milk and cheese and thaw it overnight. The texture will be a little less smooth.
Is locro de papa vegetarian?
As written, yes, because it has no meat or fish. Some cooks add pork or beef broth, so ask if you are ordering it in a restaurant.
How long does it take to make Locro de Papa (Ecuadorian Potato and Cheese Soup)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Locro de Papa (Ecuadorian Potato and Cheese Soup)?
About 490 kcal per serving, with 16 g of protein, 50 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 50 g |
| Fat | 25 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
