Locro de Papa

Name: Locro de Papa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 1kg yellow potatoes, peeled and cubed; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp achiote oil; 6 cups water or vegetable broth; 1 cup milk; 200g queso fresco, crumbled; 1 tsp cumin; Salt and pepper; 1 avocado, sliced; Cilantro; Aji criollo for serving

Locro de Papa (LOH-kroh deh PAH-pah)

Potato and Cheese Soup

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 386 kcal

A thick, creamy Andean potato soup enriched with cheese, served with avocado slices and a drizzle of aji criollo — the quintessential highland Ecuadorian comfort food.

Nutrition & Info

Protein 14.0g

Carbs 42.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large pot potato masher ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: avocado slices, crumbled cheese, cilantro

Accompaniments: aji criollo, corn tortillas

Ingredients

1kg yellow potatoes, peeled and cubed
1 onion, diced
3 cloves garlic, minced
1 tbsp achiote oil
6 cups water or vegetable broth
1 cup milk
200g queso fresco, crumbled
1 tsp cumin
Salt and pepper
1 avocado, sliced
Cilantro
Aji criollo for serving

Instructions

1
Heat achiote oil, sauté onion and garlic until soft. Add cumin.
2
Add potatoes and broth. Bring to a boil, then simmer 25 min until potatoes are very soft.
3
Mash some potatoes against the pot to thicken while leaving some chunks.
4
Stir in milk and half the cheese. Heat through without boiling.
5
Serve topped with remaining cheese, avocado slices, cilantro, and aji criollo.

💡

Did You Know?

Locro de papa is traditionally served during Ecuadorian independence celebrations on August 10 and is considered a symbol of national identity.

Chef's Notes

Equipment Tips

large pot
potato masher
ladle

Garnishing

avocado slices, crumbled cheese, cilantro

Accompaniments

aji criollo, corn tortillas

The Story Behind Locro de Papa

Locro predates the Inca empire, originating with Andean peoples who cultivated hundreds of potato varieties at high altitude. The Spanish added cheese and milk, but the technique of mashing potatoes into broth for natural creaminess is purely indigenous. It remains Ecuador's most democratic dish — beloved across all social classes in the Sierra.

🕐 Traditionally enjoyed lunch, especially on cold days 📜 Origins: Pre-Inca Andean era

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