Locro de papa {Ecuadorian potato and cheese soup}
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
8
-
Cuisine
South American, Ecuadorian
Locro de papa {Ecuadorian potato and cheese soup}
Description
This classic Ecuadorian soup starts by cooking a refrito base with neutral oil, diced white onions, minced garlic, cumin, and achiote powder to develop warm, aromatic flavors. Potatoes cut into varied sizes are added and coated well before boiling with water until very tender.
Partially mashing the potatoes creates a creamy texture while leaving some chunks intact, balancing thickness and body. Stirring in milk softens the consistency and enriches the soup, while adding salt adjusts seasoning.
Grated queso fresco, mozzarella, or similar mild cheese is mixed in with minced cilantro just before removing from heat, lending softness and herbaceous notes. The soup is traditionally served warm with side toppings including sliced avocado, scallions, crumbly cheese, roasted corn nuts, chopped cilantro, and aji hot sauce to customize spice and texture.
Ingredients
- 10 potato peeled and chopped into small and large pieces, medium sized
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 white onion diced
- 2 garlic minced, cloves
- 2 tsp cumin
- 1 tsp achiote powder
- 7 cups of water
- 1 cup milk
- 1 cup cheese quesillo, queso fresco, mozzarella or monterey jack, grated or crumbled
- 1 cilantro leaves only, minced, bunch
- salt to taste
To serve:
- 1 cup queso fresco feta cheese, or grated mozzarella
- corn nuts maiz tostado or cancha
- cilantro chopped
- green onion chopped
- avocado sliced or diced
- aji sauce Ecuadorian tree variety; hot sauce
Instructions
- Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
- Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
- Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
- Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
- Add salt to taste
- Add the grated cheese and cilantro, mix well, and remove from the heat.
- Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.
User Reviews
Overall Rating
4.7
You'll Also Love
