Locro de papa {Ecuadorian potato and cheese soup}
Locro de papa is a classic Ecuadorian potato and cheese soup. Soups are very popular in Ecuador and usually served with most meals. They are one of the cheapest and best tasting dishes you can find. A typical Ecuadorian meal will consist of primero or the first course, segundo or second course- usually meat, poultry or seafood with rice; and dessert. Soups are usually served as a primero and most soups -as well as a lot of other dishes- are always served with avocado and aji or hot sauce.
Locro de papa {Ecuadorian potato and cheese soup}
Ingredients
- 10 medium sized potatoes peeled and chopped into small and large pieces
- 2 tablespoons oil
- 1 white onion diced
- 2 garlic cloves minced
- 2 tsp cumin
- 1 tsp achiote powder
- 7 cups of water
- 1 cup of milk or more
- 1 cup grated or crumbled cheese quesillo, queso fresco, mozzarella or monterey jack
- 1 bunch of cilantro leaves only, minced
- Salt to taste
To serve:
- 1 cup of queso fresco feta cheese, or grated mozzarella
- Maiz tostado or cancha corn nuts
- Chopped cilantro and green onions
- Avocados sliced or diced
- Ecuadorian tree aji hot sauce
Instructions
- 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.
- 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.
- 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.
- 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.
- Add salt to taste
- Add the grated cheese and cilantro, mix well, and remove from the heat.
- Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.
Locro de papa is more common in the Andes highlands or Sierra region of Ecuador. Quito probably has the biggest claim on this soup, it is even known as locro quiteño by some. Like many Ecuadorian dishes, the ingredients and preparation will vary from one city to another. Some variations of the locro de papa add fresh corn to the soup, others add chopped cabbage or leafy greens. There’s even a variation with blood sausage called yaguarlocro.
The last time I was there, the mother of one my friends made locro de papas without cheese and used freshly ground peanuts instead. She explained that when people couldn’t afford to buy cheese, they would use ground peanuts; the soup was good but I missed the cheese. In Quito and the northern part of Ecuador they usually serve this potato soup with maiz tostado or Andean corn nuts. This locro de papa is a great soup for cold rainy or snowy weather. It can be served as a first course, but is satisfying and filling enough to make a complete meal.
I was looking for a potato soup that was different from the same old, same old one we usually have and I came across this. I didn’t think it was going to be anything special as I took a taste out of the soup pan. But my oh my once you add the cilantro, feta and avocado it’s out of this world. Loved it! Now I’m off to see what other recipe treasures I can find on your site. =)
I am quickly approaching my second trip to Guayas with my boyfriend. His mom makes sopa of all kinds that blow my mind!!! (My favorite is her fish and cheese soup!) When I found your site, I was blown away as was my boyfriend. He wants to personally thank you for teaching me how to prepare salsa to go with the pescado he makes since I did not like his one bit. He has also personally requested the lorco de papa but with extra veggies for the weekend and latin cheese. I can’t wait to get there Año Nuevo and actually help in the kitchen this time rather than be a bystander like last time! My Mamita will be sooooo proud of me. :) Gracias Laylita … por TODO!
I just returned from a vacation in Ecuador and want to make this dish for my family. How many servings does this recipe make? Great website!
Hi Ashley – This will make 8-10 servings.
How big is the serving? I’m going to make this for a group of about 65!!
About 1 1/2 cups. Depending on how many courses you are serving you could just make each serving 1 cup or even 1/2 cup (served in a ramekin).
I am making this right now. All your pictures and recipes makes my mouth water. I love my Ecuadorian dishes… yummy I want all of them right now :)
I just made this soup the other night. It was delicious. My parents are from Ecuador so I grew up eating all this food, but stopped getting it after my mom passed away. I’ve tried several of the recipes and love the pics and explanations. So helpful.
For the cheese in the locro I use cottage cheese. I actually cook it in the soup after the potatoes are very soft. Thank you for your fine website.
Oh, by the way. I found queso fresco at B.J.’s. It was a close to the cheese that they use in Ecuador for the sopa de locro. Safe cooking!
Fantastico! Que viva mi Ecuador bello y querido!
I surprised my Ecuadorian husband at lunch with this locro recipe and a segundo of menestra de lentejas, fried tilapia, arroz y aguacate. He could not believe it and was amazed at how great it all tasted, especially given that it was my first time making the locro and menestra. “Esto es un tocazo de ecuador, un almuerzo real como deberia ser!” That evening he wanted to go through the entire site picking out what we should try next. I have several Ecuadorian cookbooks from our time living there, but I’m more excited about your website for the “use X ingredient if you can’t find Y” directions and because of all of the lovely photos.
Gracias Laylita! No puedo esperar probar otras comidas ricas de su sitio! Feliz año nuevo!
I just made this soap yesterday it came out so good I love your web thank you so much