Can I make this soup vegan?
Yes, you can substitute vegetable broth for chicken broth and use a plant-based milk. For the cheese, you can omit it or use a vegan cheese alternative that melts well.
LUNCH
Hearty Ecuadorian Potato and Cheese Soup with Avocado and Cilantro
Indulge in a bowl of this rich and satisfying Ecuadorian potato and cheese soup, known as Locro de Papa. Garnished with fresh avocado and bright cilantro, it's a comforting and flavorful meal perfect for any day.
HOW TO MAKE IT
Let's cook.
01
Melt 1 tablespoon of unsalted butter in a large pot or Dutch oven over medium heat. Add 1/2 cup of finely diced white onion and cook until softened, about 5 minutes.
02
Stir in 2 cloves of minced garlic and 1 teaspoon of ground cumin. Cook for 1 minute more until fragrant.
03
Pour in 4 cups of chicken broth and add 4 cups of peeled and diced potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
04
Using a potato masher or the back of a spoon, gently mash about half of the potatoes directly in the pot to thicken the soup. Leave some potato chunks for texture.
05
Stir in 1/2 cup of milk, 1 cup of crumbled queso fresco, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to cook over low heat for 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
06
Ladle the hot soup into bowls. Garnish each serving with 1/4 of a diced avocado and 1 tablespoon of chopped fresh cilantro before serving.
About This Recipe
Indulge in a bowl of this rich and satisfying Ecuadorian potato and cheese soup, known as Locro de Papa. Garnished with fresh avocado and bright cilantro, it's a comforting and flavorful meal perfect for any day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra creamy soup, you can use a small amount of heavy cream instead of milk. Adjust the amount of mashing to your preferred soup consistency; more mashing will result in a thicker, smoother soup.
Easy Substitutions
Vegetable broth can be used for a vegetarian version. Cotija cheese or mild cheddar can substitute for queso fresco, though the flavor will be slightly different. A pinch of achiote powder can be added with the cumin for a subtle color and earthy flavor.
Storage & Reheating
Store leftover Locro de Papa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to restore consistency. Avocado and cilantro should be added fresh upon serving.
Serving Suggestions
Serve this soup with a side of crusty bread for dipping. A small dollop of sour cream or a drizzle of aji (Ecuadorian chili sauce) can be added for extra flavor. It pairs wonderfully with a simple green salad.
Common Mistakes
Over-mashing the potatoes can turn the soup gummy; aim for about half the potatoes mashed. Boiling the soup too vigorously after adding milk and cheese can cause the dairy to curdle; keep the heat low. Forgetting to season adequately can result in a bland soup; taste and adjust salt and pepper as needed. Adding avocado and cilantro too early will cause them to lose their fresh texture and vibrant color.
Frequently Asked Questions
What kind of potatoes are best for Locro de Papa?
Floury or starchy potatoes like Russet or Yukon Gold work best as they break down easily to thicken the soup while still leaving some tender chunks.
Can I freeze Locro de Papa?
While you can freeze it, the texture of the potatoes and dairy may change upon thawing, becoming a bit grainy. It's best enjoyed fresh or refrigerated for a few days.
MORE TO KNOW
Locro de Papa is a staple in Ecuadorian cuisine, often enjoyed as a comforting meal. The key to its rich texture is partially mashing the cooked potatoes directly in the pot, which releases their starch and naturally thickens the soup without needing flour or cornstarch. This technique creates a velvety base while still leaving delightful chunks of potato.
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