Locro de papa is the comfort soup of the Ecuadorian Andes. Potatoes cook until they start to fall apart and thicken the broth on their own, then milk and crumbled queso fresco turn it silky. A little achiote gives it that warm golden color. Every bowl gets topped with sliced avocado, and in Ecuador you’ll often find a spoonful of ají on the side.
- Servings: 6
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Ingredients
- 3 lb (1.4 kg) potatoes, a mix of Yukon Gold and russet, peeled and cut into chunks
- 2 tablespoons butter or oil
- 1 white onion, finely chopped
- 3 scallions, white parts chopped
- 3 garlic cloves, minced
- 1 teaspoon achiote (annatto) powder
- 1 teaspoon ground cumin
- 6 cups (1.4 L) water or chicken broth
- 1 cup (240 ml) whole milk
- 1 1/2 cups (180 g) crumbled queso fresco
- 2 tablespoons chopped cilantro
- Salt and pepper
- 2 ripe avocados, sliced, to serve
Instructions
- Make the base. Melt the butter in a large pot over medium heat. Cook the onion, scallions and garlic with the achiote and cumin for 5 minutes, until soft and golden.
- Add the potatoes. Stir in the potatoes and coat them in the seasoning for 2 minutes. Pour in the water or broth and a good pinch of salt.
- Simmer. Cook 25 minutes, until the potatoes are very soft. Mash about half of them right in the pot so the soup turns thick but still has chunks.
- Add milk and cheese. Lower the heat, stir in the milk and 1 cup of the cheese and warm through for 5 minutes without boiling. Season with salt, pepper and cilantro.
- Serve. Ladle into bowls and top with the remaining cheese and sliced avocado.
Tips
- Mix potato types. Russets break down and thicken, while Yukon Golds hold their shape and add creaminess.
- Don’t boil after adding milk, or the cheese can turn grainy.
- No achiote? Use sweet paprika with a pinch of turmeric for the same color.
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