• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Laylita's Recipes logo
  • Home
  • En Español
  • About Laylita
  • Videos
  • Recipe Index
  • Ecuadorian Recipes
    • Ecuadorian Breakfast Dishes
    • Ecuadorian Street Food
    • Ecuadorian Soups
    • Ecuadorian Main Meals
    • Ecuadorian Appetizers
  • Latin Recipes
    • Ceviches
    • Empanadas
    • Plantain Recipes
    • Fish and seafood
    • Latin desserts
  • Sites
    • Receitas da Laylita
    • Recettes de Laylita
    • Travel
    • Viajes
Home » All » By Course » Soups » Locro de papa {Ecuadorian potato and cheese soup}

Locro de papa {Ecuadorian potato and cheese soup}

By Layla Pujol 56 Comments

Ecuadorian locro de papa or potato 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 recipe

En español

Ecuadorian locro de papa or potato soup

Locro de papa {Ecuadorian potato and cheese soup}

Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, cheese and cilantro.
4.67 from 353 votes
Print Pin Your Questions and Comments
Course: Soup, Starter
Cuisine: Ecuadorian, Latin
Keyword: Cheese, Ecuadorian potato soup, Locro, Locro de papa, Potatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

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.

Step by step preparation photos for locro de papa {Ecuadorian potato and cheese soup}

Locro de papa
Locro de papas sides
Locro de papas
Locro de papa potato soup
Ecuadorian potato soup recipe
Potato locro recipe
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Similar Recipes

Filed Under: Achiote or annatto, All, Andean, Cheese, Comfort food, Ecuador, Kid friendly, Latin America, Meatless, Potatoes, Quick, Recipes for Lent, Soups, South America, Vegetables, Vegetarian

Reader Interactions

Comments

  1. C Wilson says

    November 16, 2021 at 7:13 pm

    I LOVE Locro de Papas and I could eat it every day. I winter in Cuenca, Ecuador where I have it in restaurants and my Ecuadorian friend makes it perfectly. Muy delicioso!

    Reply
  2. Patty Tauber says

    September 12, 2021 at 2:59 pm

    Hola. Vivo en Canada. Que tipo de papa se de be usar para el locro?

    Reply
    • Layla Pujol says

      September 14, 2021 at 12:07 am

      Hola Patty – Personalmente prefiero la papa tipo Yukon Gold. Las papas rojas también quedan bien.

      Reply
  3. El Gato Gordo says

    April 17, 2020 at 10:46 am

    Wow! I miss my abuelita’s locrito soup! She used to add spinach, corn, and carrots also to the locro. She grew up near the Andes and lived in Esmeraldas when she married my grandfather. We had a combination of Andes and Costena cooking all the time. Can’t wait to go back to Ecuador soon. In the meantime I’ll have to make it by using your recipe. Thank you!

    Reply
  4. Carol Molina says

    January 2, 2019 at 1:20 pm

    A year ago when I went back to visit Quito I ate gallons of Locro de papa because I am vegetarian. It was so delicious. I had to learn to ask at each restaurant what was in it because at the restaurant en el panecillo it was served with shredded chicken. I had never heard of it served that way. Thank you so much for your wonderful recipes.

    Reply
  5. Rachel says

    July 24, 2017 at 6:12 am

    As delicious as what we just ate in Quito, and very special to share with our friends here. They all wanted the recipe, too! We served it with popcorn to add to the soup or eat on the side. I like that it is so easily made from easily available ingredients, yet the result is so exciting.

    Reply
    • Michael Jack Dykstra says

      August 24, 2018 at 8:56 am

      The locro we had in Quito this summer had an Ecuadorian cheese just labeled Holland cheese. We also were served this at breakfast and other meals. I have been unable to find a source for this cheese. Any ideas?

      Reply
      • Layla Pujol says

        August 24, 2018 at 9:02 am

        I think you’re referring to a specific brand of cheese from Ecuador called La Holandesa – they make several different types of cheese including queso fresco, mozzarella, etc.

        Reply
  6. meggan says

    July 7, 2015 at 5:22 am

    anytime the novio wants to cook something I’ve never made before, I say “I hope Laylita has the recipe. another great one, of course. le agradecemos mucho!

    Reply
  7. Theresa Organo says

    February 11, 2015 at 4:10 pm

    I just got back at the end of January from the International Convention of Jehovah’s Witnesses in Quito. The most memorable food we had was the potato soup. Can’t wait to try making it for the group with whom I traveled. I think I can find everything here in central California but the Achiote. Thank you for posting the recipe. From the comments, I’d say it is the real deal.

    Reply
    • Diego Terneus says

      January 24, 2018 at 11:54 pm

      You can find achiote in a Mexican market, in the spices section. That’s where I get mine.

      Reply
« Older Comments

Leave a Reply Cancel reply

Primary Sidebar

Post notifications by email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recipes by Category

Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Available Now ¡Cómpralo ahora!

Yo cocino latino cookbook

Ecuadorian Recipes

  • Pan de yuca or cassava cheese bread

    Pan de yuca or cassava cheese bread

    Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or …
  • Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …

Footer

Stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

laylapujol

Rhubarb upside down cake {Pastel volteado de ruiba Rhubarb upside down cake {Pastel volteado de ruibarbo}

#rhubarb #upsidedowncake #pastelvolteado #ruibarbo
{Mojitos de maracuyá} Passion fruit mojitos #mo {Mojitos de maracuyá} Passion fruit mojitos 

#mojitotime #maracuyá #passionfruit #mojitodemaracuya #cocteles #laylitasrecipes #recetasdelaylita
The charming town of Larochette in Luxembourg #l The charming town of Larochette in Luxembourg 

#luxembourg #larochette #hiking
Cherry limeade {Limonada de cereza o cerezada} Th Cherry limeade {Limonada de cereza o cerezada}

The recipe is on the blog {La receta está en el blog 

#cherrylimeade #limonadadecereza #cerezada #paraelcalor #recetas #refreshingdrinks #recetasdelaylita #laylitasrecipes
Load More... Follow on Instagram
  • En Español

© Laylita.com 2021, all rights reserved. No copy without authorization. Privacy policy | Contact

 

Loading Comments...