← Back to Ecuador
Locro de Papa
Ecuador
The soup of the Ecuadorian highlands. Made with native Andean potato varieties for over 1,000 years.
Ecuadorian potato cheese soup — a thick, creamy soup of Andean potatoes, cheese and avocado. The comfort food of the highlands.
Prep
15 mins
Cook
35 mins
Difficulty
Easy
Calories
515 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gpotatoes, diced
1onion, diced
4 clovesgarlic
1Lmilk
200gquesillo or fresh cheese, crumbled
avocado, coriander and chillito serve
achiote oilto fry
Method
1
Fry onion and garlic in achiote oil. Add potato and water. Simmer 20 minutes until soft.
2
Mash some potato to thicken. Add milk and cheese. Simmer 5 minutes.
3
Serve topped with avocado slices, coriander and chilli.
Chef's Tip
Achiote oil gives the soup its characteristic orange colour — a defining visual.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.