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5.0 from 9 votes

Locro de Papa (Ecuadorian Potato Soup)

Yield: 4 cups of soup

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3 people
Course: Side Dish
Cuisine: South American

Ingredients

  • 1 Tbsp canola oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 tsp annatto (anchiote), ground*
  • ½ tsp cumin
  • 2 lbs floury potatoes (baking or russet), peeled and cubed
  • ¼ c milk (plus extra as desired)
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • ½ c queso fresco, crumbled, or shredded mozzarella
For the Topping
  • Chopped fresh cilantro
  • Crumbled queso fresco
  • 1 avocado, cubed
  • hot sauce

Instructions

    Cup of Yum
  1. In a medium soup pot, heat the oil. Add the onions and sauté over medium high heat until softened, 2-3 minutes.
  2. Add the garlic, cumin, and annatto. Sauté until fragrant, 1-2 minutes.
  3. Add the potatoes and mix to coat them in the onion mixture. Cook, stirring often for 3-5 minutes.
  4. Add water enough water to just cover the potatoes. Bring the water to a boil over high heat. Reduce the heat to medium low and simmer, covered, until the potatoes are cooked through, 20-30 minutes.
  5. Remove the pot from the heat. Add the salt and pepper and puree the mixture with immersion blender. (Alternately, pour the mixture into a blender and blend until smooth.)
  6. Add the milk, mixing until the soup is thin and pour-able.
  7. Mix in the cheese, stirring until it has melted.
  8. Serve the soup hot with chopped cilantro, queso fresco, diced avocado, or hot sauce, as desired.

Notes

  • *If you don’t have annatto, substitute ¼ tsp turmeric, ½ tsp sweet paprika, and a pinch of nutmeg. While this is not an exact substitution for the flavor, it will get you close to the flavor and color that the annatto provides.