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!

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

Find it online: https://www.heresyourdinner.com/ecuadorian-potato-soup-45-minutes/