Ecuadorian Potato Soup (Locro de Papa)
Locro de papa Say it: LOH-kroh deh PAH-pah
Locro de papa is a comforting, creamy potato soup from the Andean highlands of Ecuador, especially popular in Pichincha Province. Made with starchy potatoes, onions, garlic, and a touch of cheese, it is traditionally served as a hearty first course or light main dish. The soup gains its signature velvety texture from potatoes that partially dissolve during cooking, while fresh herbs and a swirl of milk or cream add brightness and richness. A spoonful of avocado and a sprinkle of cheese on top make this humble soup a beloved staple of Ecuadorian home cooking.
Ecuadorian Potato Soup (Locro de Papa)
Locro de papa
Pronounced LOH-kroh deh PAH-pah
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oil or lard in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent.
Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
Add the cubed potatoes and stir to coat them with the aromatics. Season with salt and pepper.
Pour in the water or stock and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are very tender and beginning to break apart.
Using a potato masher or the back of a spoon, mash about one-third of the potatoes right in the pot to thicken the broth while leaving some chunks for texture.
Stir in the milk and grated cheese. Simmer gently for another 5 minutes until the cheese melts and the soup is creamy.
Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed.
Ladle the hot soup into bowls. Top each serving with diced avocado, extra grated cheese, and chopped scallions or chives.
Regional variants
In some Andean regions, cooks add chunks of fresh corn on the cob or a handful of fava beans during simmering. A modern version sometimes includes a spoonful of peanut butter for extra creaminess.
Cook's notes
- Use a mix of potato varieties if possible; some starchy ones help thicken the soup naturally while waxy ones hold their shape.
- For a richer version, substitute 1 cup of evaporated milk for the whole milk.
- The soup thickens as it sits; thin with a splash of milk or water when reheating.
Serve with
Warm bread or toasted corn kernels (cancha) and a simple green salad.
Make ahead and storage
Refrigerate up to 3 days. Reheat gently on the stove, adding a little milk to loosen if needed. Avocado should be added fresh.
