Locro de papa is a beloved Ecuadorian Andean soup made with potatoes, cumin, and fresh cheese. Its thick, comforting texture is balanced by cool avocado and bright cilantro at the table.
Cook the potatoes until tender, blend a portion for body, and finish with milk and queso fresco over gentle heat.
If the soup thickens too much while standing, loosen it with a splash of warm stock before serving.
Serving Suggestions
Serve with avocado, extra queso fresco, toasted corn, or a simple tomato and onion salad.
Recipe Notes
Refrigerate for up to three days. Reheat slowly and add stock as needed; avoid a hard boil after the dairy is added.
Ecuadorian Locro de Papa
A comforting Ecuadorian potato and cheese soup finished with avocado, cilantro, and a little ground cumin.
Ingredients
Equipment
Method
Build the Soup:
- Melt the butter in a large pot over medium heat. Cook the onion for 6 minutes until soft, then add the garlic and cumin for 1 minute.
- Add the potatoes, stock, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes, until the potatoes are very tender.
Finish the Locro:
- Blend about one-third of the soup with an immersion blender, leaving plenty of potato pieces intact.
- Stir in the milk and queso fresco. Warm gently for 5 minutes without boiling, until the cheese is soft and the soup is creamy.
Serve:
- Ladle the locro into bowls and top with avocado, cilantro, queso fresco, and chile if using.
Nutrition
Notes
- Blend only part of the soup so the finished locro stays creamy but retains soft potato pieces.
- Do not boil after adding the milk and cheese; gentle heat keeps the texture smooth.
