Go Back
–+ servings
Ecuadorian locro de papa, a thick golden potato and cheese soup topped with avocado, cilantro, and crumbled cheese.

Ecuadorian Locro de Papa

No ratings yet
A comforting Ecuadorian potato and cheese soup finished with avocado, cilantro, and a little ground cumin.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Potato Soup
  • 2 tbsp butter
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 2 lb yellow potatoes peeled and cubed
  • 5 cups vegetable stock
  • 1 cup whole milk
  • 1 cup crumbled queso fresco
  • 1 tsp salt
  • 1/2 tsp black pepper
Toppings
  • 1 large avocado diced
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • 1 small red chile thinly sliced, optional

Equipment

  • Large soup pot
  • Chef's knife
  • Wooden spoon
  • Immersion blender

Method
 

Build the Soup:
  1. 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.
  2. 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:
  1. Blend about one-third of the soup with an immersion blender, leaving plenty of potato pieces intact.
  2. 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:
  1. Ladle the locro into bowls and top with avocado, cilantro, queso fresco, and chile if using.

Nutrition

Calories: 430kcalCarbohydrates: 54gProtein: 15gFat: 18gSaturated Fat: 9gCholesterol: 48mgSodium: 920mgFiber: 7gSugar: 8g

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.