Soups
Locro de Papa
The Quirky Foodster Team
Ingredients
- 1kg (2.2 lb) Floury potatoes, peeled and diced
- 1 Onion, finely chopped
- 2 Cloves garlic, minced
- 2 tbsp Achiote oil
- 1 tsp Ground cumin
- 1L (4 cups) Milk or vegetable stock
- 200g (2 cups) Grated queso fresco
- to garnish 1 avocado, sliced
- to taste Salt and pepper
- to garnish Fresh cilantro, chopped
Method
- Sauté onion and garlic in achiote oil over medium heat for 5 minutes until softened and fragrant.
- Add diced potatoes, cumin, and enough milk or stock to cover. Simmer for 20-25 minutes until the potatoes are very tender.
- Mash roughly with a potato masher directly in the pot to thicken the soup while leaving some texture.
- Stir in the grated cheese until melted and the soup is creamy. Season with salt and pepper.
- Ladle into bowls and garnish with avocado slices and fresh cilantro before serving.
Introduction: Locro de papa is a thick, creamy potato and cheese soup from Ecuador's Andean highlands, warming against the cool mountain climate of Quito and surrounding provinces.
Cultural Background: Locro de papa is a thick, creamy potato and cheese soup from Ecuador's Andean highlands, warming against the cool mountain climate of Quito and surrounding provinces. Its comforting, hearty texture and topping of avocado and cheese make it one of the country's most iconic soups, often served as a starter or light meal.
Tips: Use a starchy potato variety for the best creamy texture; waxy potatoes will hold their shape and won't thicken the broth as well.
Variations: Some versions add corn kernels or diced carrots; a coastal variant substitutes fish for a heartier soup called locro de pescado. Already vegetarian as written; substitute plant milk and dairy-free cheese for a vegan version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk if too thick.
Nutrition: Approx. 310 kcal, 12g protein, 14g fat, 34g carbohydrates per serving.
FAQs:
Q: Can I make locro de papa vegan?
A: Yes — use plant-based milk and a dairy-free cheese alternative, or omit the cheese and add nutritional yeast for a savoury note.
Q: What's the difference between locro and a regular potato soup?
A: Locro is distinguished by its use of achiote oil, queso fresco, and the traditional avocado garnish, giving it a distinctly Andean flavour profile.
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