Locro de Papa
Locro de Papa is a hearty and comforting Ecuadorian potato and cheese soup, often considered a national dish. It's characterized by its thick, creamy texture derived from mashed potatoes, enriched with milk, cheese, and seasoned with achiote and onions. Typically served with avocado slices and a sprinkle of cilantro, it's a staple in Ecuadorian cuisine, especially during cooler weather.
🧂 Ingredients
- 3 lbs Russet or Papa Chola potatoes(peeled and diced)
- 1 large Yellow onion(diced)
- 1 tbsp Achiote oil (or 1 tbsp achiote powder + oil)
- 2 cloves Garlic(minced)
- 4 cups Chicken or vegetable stock
- 1 cup Milk
- 1/2 cup Heavy cream(optional, for extra richness)
- 6 oz Queso fresco(cubed or crumbled)
- to taste Salt
- to taste Black pepper
- 1-2 Avocado(sliced, for serving)
- for garnish Cilantro(chopped)
👨🍳 Instructions
- 1
Heat the achiote oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-8 minutes.
⏱️ 5-8 minutes - 2
Add the minced garlic and cook until fragrant, about 1 minute.
⏱️ 1 minute - 3
Add the diced potatoes to the pot and stir to coat them with the onion and garlic mixture. Cook for another 5 minutes, stirring occasionally.
⏱️ 5 minutes - 4
Pour in the chicken or vegetable stock, ensuring the potatoes are mostly covered. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are very tender and falling apart, about 15-20 minutes.
⏱️ 15-20 minutes - 5
Using a potato masher or an immersion blender, mash about half to two-thirds of the potatoes directly in the pot to thicken the soup. Leave some potato chunks for texture.
💡 Tip: Be careful not to over-mash if you prefer some texture. - 6
Stir in the milk and heavy cream (if using). Heat through gently over low heat, but do not bring to a boil.
💡 Tip: Simmering too vigorously can cause the milk to curdle. - 7
Add the cubed queso fresco to the soup and stir until it is partially melted and incorporated. Season with salt and pepper to taste.
💡 Tip: Some cheese can be reserved for garnish. - 8
Serve hot, garnished with fresh avocado slices and chopped cilantro. Additional crumbled queso fresco can also be added on top.
💡 Pro Tips
- ✓Using starchy potatoes like Russets or Papa Chola is key for a creamy texture.
- ✓For a smoother soup, you can blend all the potatoes after cooking.
- ✓Adjust the amount of milk and stock to achieve your desired soup consistency.
🔄 Variations
- Some recipes include corn kernels or peas added towards the end of cooking.
- A pinch of cumin or oregano can be added for extra flavor.
- For a vegan version, use plant-based milk, vegan cheese, and vegetable stock.