Ecuadorian Cheese Soup (Locro de Papa) Recipe

Ecuadorian cheese soup, often called locro de papa, is a comforting potato soup made with milk, fresh cheese, onion, and the warm color of achiote. Recipes vary by region and household; this version keeps the potatoes hearty, adds crumbled queso fresco near the end, and is served with avocado and cilantro.

Ingredients

2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into ¾-inch (2 cm) cubes
2 tbsp (30 ml) neutral oil, such as sunflower or canola
1 medium yellow onion (about 150 g), finely chopped
2 garlic cloves (about 6 g), minced
1 tsp (2 g) ground achiote, also called ground annatto
6 cups (1.4 L) water or unsalted vegetable broth
1½ tsp (9 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper
1½ cups (360 ml) whole milk, at room temperature if possible
8 oz (225 g) queso fresco, crumbled or cut into small cubes
⅓ cup (10 g) chopped fresh cilantro, plus extra for serving
2 medium avocados (about 300 g flesh), pitted and sliced, for serving
2 scallions (about 30 g), thinly sliced, optional for serving
1 lime (about 60 g), cut into wedges, for serving

Instructions

Prepare the ingredients before heating the pot: peel and cube the potatoes, chop the onion and garlic, crumble the cheese, and slice the avocado and lime. Keep the avocado covered so it is ready to serve without browning. The listed prep time allows about 20 minutes for this work; small, evenly sized potato cubes cook at a similar rate.
Set a large, heavy pot over medium heat and add the oil. Once warm, add the onion and cook for 5 minutes, stirring regularly, until softened and translucent but not browned. Stir in the garlic and achiote and cook for 2 more minutes. The achiote should tint the oil orange-red and smell gently earthy; lower the heat if the garlic starts to darken.
Add the potatoes and stir for 3 minutes so the pieces are coated with the seasoned oil. Pour in the water or broth, then add the salt and pepper. Bring the liquid to a gentle boil, which should take about 3 minutes, and reduce the heat to maintain a steady simmer for 18 minutes. Stir once or twice, scraping the bottom of the pot. The potatoes are ready when a fork slides through a cube easily and some edges are beginning to break down.
Use a potato masher to crush about one-third to one-half of the potatoes directly in the pot, taking about 3 minutes. Leave plenty of cubes whole. This gives the soup a creamy, thick body while keeping its pieces distinct; avoid blending the whole pot, which can make potatoes gummy. If the soup looks unusually thick, stir in a splash of water.
Turn the heat to low and slowly stir in the milk. Warm the soup for 5 minutes, stirring frequently, until steaming but not boiling. A hard boil can make milk-based soup look grainy or cause a skin to form, so keep the heat gentle. Taste the broth and adjust the salt and pepper before adding the cheese.
Stir in the crumbled queso fresco and chopped cilantro, then cook gently for 3 minutes, just until the cheese is hot and softened. Queso fresco generally holds its shape rather than melting completely, so expect small creamy pieces in the soup. Ladle into warm bowls and top with avocado, extra cilantro, and scallions if using. Serve lime wedges at the table.

Tips

Choose potatoes for the texture you like. Yukon Golds hold their shape and make a naturally creamy broth when partly mashed. Russets break down more readily, giving a thicker, softer soup. If using russets, check them a few minutes early so they do not all collapse during the simmer.
Look for queso fresco, but use a sensible substitute if needed. Queso fresco is a mild, fresh Latin American cheese, sometimes sold in Latin American grocery stores. A mild farmer cheese is a close stand-in. Mild feta can work if rinsed and drained, but it is saltier and tangier, so reduce the added salt and expect a sharper flavor. Avoid relying on mozzarella for the same result: it melts into stretchy strands instead of staying in soft pieces.
Use achiote for color, not heat. Ground annatto gives the soup its characteristic golden-orange tint and a mild, earthy note. If you cannot find it, use ½ teaspoon (1 g) sweet paprika for color, knowing the flavor will be different. Chili powder is not a direct substitute because it may make the soup noticeably hotter.
Keep the dairy at a gentle simmer. Add room-temperature milk over low heat and stir often. If the soup becomes too thick while cooking, thin it a little at a time with warm water or broth; if it is too loose, mash a few more potato pieces rather than boiling it hard to reduce it.

Serving Suggestions

Serve the soup hot in deep bowls, with a generous slice or fan of avocado on top. The avocado adds a cool, buttery contrast to the salty cheese and warm potatoes, while fresh cilantro brings a bright herbal note. Lime wedges are useful at the table: a small squeeze lifts the flavor without turning the soup sour. Scallions add a crisp, oniony finish, but they are optional.

For a fuller meal, offer warm crusty bread, toasted rolls, or a simple green salad alongside the bowls. Plain rice is another practical accompaniment if you want the meal to stretch further, although the potatoes already make the soup substantial. Set extra queso fresco and cilantro out separately so diners can add more to their own portions. Since this is a filling soup, modest bowls work well as a starter, while larger portions make an easy lunch or light supper.

Variations

Make it more rustic: Mash only a few potato pieces and leave most cubes intact. For a thicker, more spoonable bowl, mash closer to half. The amount of mashing is a simple way to adapt the texture without changing the basic ingredients.

Use a different fresh cheese: If queso fresco is unavailable, mild farmer cheese or a fresh, unsalted white cheese can provide a similar milky character. Taste before seasoning because cheeses vary in salt. A firmer fresh cheese will remain in more distinct pieces, while a softer one may disperse and make the broth seem creamier.

Add more herbs or a little heat: Some cooks serve locro with extra cilantro or sliced scallion; both are easy to add at the table. For a spicy version, serve a small dish of aji or another hot sauce on the side rather than stirring it into the whole pot. That keeps the base mild and lets each person choose their preferred heat.

Adjust the richness: Whole milk gives the soup a round, creamy finish. You can use 2% milk, though the broth will be a little lighter. Unsweetened evaporated milk is also an option; replace the milk with the same amount, and expect a richer, slightly more concentrated dairy flavor. Do not use sweetened condensed milk.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. The soup keeps for 3–4 days in the refrigerator. Store avocado, lime, and any extra fresh garnish separately; add those only when serving. The potatoes may absorb broth as the soup sits, so it will often be thicker the next day.

Reheat only the portion you plan to eat, stirring often in a saucepan over low to medium-low heat. Add a little water or broth if needed, and heat leftovers to 165°F (74°C), checking with a food thermometer. Avoid a rapid boil, which can make the dairy look grainy and break down the potato cubes. A microwave also works: use a microwave-safe bowl, cover loosely, pause to stir at intervals, and check that the center reaches 165°F (74°C). Freezing is possible for up to 2 months, but the potatoes and milk may separate or turn grainy after thawing, so refrigeration is better for preserving the original texture.

Frequently Asked Questions

Is Ecuadorian cheese soup the same as locro de papa?

Locro de papa is the well-known Ecuadorian potato soup often made with cheese and milk, and it is commonly described in English as Ecuadorian cheese soup. The name and exact preparation can vary. Some versions use different cheeses, more or less milk, or additional toppings, so this recipe is one practical home-style approach rather than the only version.

What kind of cheese works best?

Queso fresco is a good choice because it is mild, fresh, and pleasantly salty. It softens in the hot soup but usually does not melt smooth, leaving little cheese pieces in the bowl. Mild farmer cheese is a useful substitute. If your cheese tastes salty, reduce the salt in the pot and season again after it has been added.

Can I make the soup without achiote?

Yes. Achiote, or annatto, contributes a warm color and a subtle earthy flavor, but the soup will still work without it. Sweet paprika can supply some color, though it brings a slightly different flavor. Do not add a large amount to compensate; the potatoes, onion, milk, and cheese should remain the main flavors.

Why is my soup too thin or too thick?

Potato variety and cube size affect how much the potatoes break down. If the soup is thin, mash more of the cooked potatoes against the side of the pot and stir them back in. If it is too thick, loosen it with warm water or broth a few tablespoons at a time. Make these adjustments before serving so you can taste and correct the seasoning.

Can I make Ecuadorian cheese soup ahead?

Yes. Cook it through the potato-and-milk stage, cool and refrigerate it promptly, then reheat gently and add the cheese and fresh cilantro near serving time. This helps the cheese keep its texture and prevents the herbs from losing their freshness. If the soup has already been fully assembled, it is still fine to reheat; stir carefully and thin it if the potatoes have absorbed extra liquid.

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