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Locro de papa {Ecuadorian potato and cheese soup}
4.7 from 1,161 votes

Locro de papa {Ecuadorian potato and cheese soup}

Locro de papa is a creamy Ecuadorian potato and cheese soup combining peeled potatoes cooked with onions, garlic, cumin, and achiote powder. The soup is finished with milk, cheese, and cilantro for richness and fresh notes. Served with toppings like avocado, green onion, and hot sauce, it offers a comforting and hearty meal.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Course: Appetizer, Soup
Cuisine: South American, Ecuadorian

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
  • green onion chopped
  • cilantro chopped
  • avocado sliced or diced
  • aji sauce Ecuadorian tree variety; hot sauce

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add salt to taste
  6. Add the grated cheese and cilantro, mix well, and remove from the heat.
  7. Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.