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.
Step by step preparation photos for locro de papa {Ecuadorian potato and cheese soup}
MMMMMMmmmm…. I am doing a project on Ecuadorian Cuisine, and I am trying to find a way to write about this dish, but all I can to is stare at it!!! lol. Very nice job, and thank you! I think when I get this project done, this will be my reward;).
My partner went to high school in Ecuador and his mother was telling me that a special yellow potato must be used to get the authentic south american taste. If I recall correctlly, she referred to them as “cholas.” Not sure if those are available in my area, but can anyone recooemd a good substitute? I was thinking yukon golds might be close.
Also, is the aji only used as a garnish or is it sometimes added to the soup during cooking?
Thanks!
Hi Shawn – Yukons are the closest you’ll find in the US (or out of the Andes) to the papa chola variety. In Ecuador, there are a good amount of people that don’t like their food spicy hot so aji is always served on the side, but if you and your family like it spicy you can also add some while cooking.
I just made the locro and it was delicious! Thank you so much for doing this site and please continue writing….
When i lived in Ecuador my mother cooked this delicious soup for us ,I miss the Ecuadorian food so much!! last week i made “caldo de bolas ” my kids love it i’m going to look the recipe for llapingachos one of my favorites;Thanks for bring in this recipes.
You could also add fried filet fried fish at the end of the serving, instead of cheese
Other way to make Locro de papa is adding a fried fillet fish at the end of the serving , instead of cheese.
I always cook this recipe and is my favorite. I am Ecuadorian and lived in Ecuador my first 30 years. I learned how to cook Locro by listening to my ant and grandma by the phone and by reading this recipe. It pretty much has all the good secrets and good taste. Thank you!
Your recipes are beautiful! Thank you for sharing them!
I was raised in Ecuador and i miss my Ecuadorian food very much… my sister and I are always making Ecuadorian dishes specially those that remind us of our grandmother that we miss so much.
I made caldo de locro but i added my grandma special ingridients… fresh corn with the potatos, and at the end before adding the cheese i added turnip leaves (nabo)… it was delicious… my husband loves it and so does my daughter who is only two years old….
Hi, I also went to Ecuador twice when I was in high school and loved this dish. I have made it myself many times since then and the best cheese in my opinion is Muenster. It is very similar to Mozarella only a little bit more fresh and not quite as dry as mozarella. However, I do like to use a little bit of mozarella as well. I love for my soup to be very cheesey. :)
I love this soup and so does my family!