Ecuadorian Potato Soup (45 Minutes)

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Locro de Papa is a rich and hearty potato soup from Ecuador, boasting of homely flavors that have been loved and shared across generations. This soup is characterized by its creaminess, derived from the starchy potatoes and cheese, and is given a touch of freshness with the addition of parsley and avocado. Perfect for a chilly day or when you’re longing for some comfort food, this soup is bound to satisfy!

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 2 tbsp olive oil or butter
  • 1 white onion, finely diced
  • 3 garlic cloves, minced
  • 6–8 large Russet potatoes, peeled and diced
  • 6 cups chicken or vegetable broth
  • 1 cup milk or cream
  • 1 cup grated cheese (queso fresco or mozzarella)
  • Salt and pepper, to taste
  • 1/4 tsp ground cumin (optional)
  • 1/4 tsp ground achiote (annatto) for color (optional)
  • 1/4 cup fresh parsley, finely chopped for garnish
  • 2 avocados, sliced for garnish

Instructions

  1. Sauté Onions and Garlic (5 minutes): In a large pot, heat the oil or butter over medium heat. Add the diced onions and minced garlic. Sauté until the onions are translucent.
  2. Add Potatoes and Broth (2 minutes): Stir in the diced potatoes, ensuring they are well-coated in the oil. Pour in the chicken or vegetable broth and bring the mixture to a boil.
  3. Simmer the Soup (20-25 minutes): Reduce the heat to medium-low and let the soup simmer until the potatoes are tender and break apart easily.
  4. Blend and Cream (10 minutes): Using an immersion blender or in batches using a stand blender, purée the soup until you’ve reached your desired consistency. (Feel free to leave some potato pieces whole if you like a chunkier soup.) Return the soup to the pot, and stir in the milk or cream and grated cheese. Continue cooking over medium heat until the cheese has melted and the soup has warmed through. Season with salt, pepper, cumin, and achiote (if using).
  5. Serve (2 minutes): Ladle the soup into bowls. Garnish with fresh parsley and slices of avocado.

Notes

For an authentic touch, serve the Locro de Papa with a side of Ecuadorian aji, a spicy chili sauce. If you cannot find achiote, you can omit it; its primary function is to impart a rich yellow color to the soup. Remember to use fresh avocados that are ripe yet firm for the best texture and flavor. This soup pairs wonderfully with arepas or a slice of crusty bread.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 4g
  • Sodium: 730mg
  • Fat: 18g
  • Carbohydrates: 43g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 30mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

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