🇪🇨 Ecuadorian Cuisine

Locro de Papa

Potato and Cheese Soup

Prep Time 15 min

Servings 6

Difficulty Easy

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.

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.