Ecuadorian Potato Cheese Soup: Locro de Papa Recipe

Ecuadorian potato cheese soup, often called locro de papa, is a comforting highland soup made with tender potatoes, milk, and fresh cheese, usually served with avocado. Its creamy texture comes partly from mashing potatoes into the broth, so it tastes rich without needing cream; recipes vary from household to household.

Ingredients

2 tablespoons neutral oil or mild olive oil (30 ml)
1 medium yellow onion, finely diced (about 1 cup or 150 g)
2 garlic cloves, minced (about 2 teaspoons or 6 g)
1 teaspoon ground cumin (2 g)
1 teaspoon achiote powder or ground annatto (2 g), optional
2 pounds potatoes, peeled and cut into ¾-inch cubes (900 g); Yukon Gold or russet potatoes work well
6 cups water or low-sodium vegetable broth (1.4 L)
1 teaspoon fine salt (6 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
1½ cups whole milk (360 ml)
8 ounces queso fresco, crumbled (225 g), divided
¼ cup chopped fresh cilantro (about 10 g)
2 ripe avocados, cut into wedges (about 300 g flesh), for serving
2 scallions, thinly sliced (about 30 g), for serving, optional
1 lime, cut into wedges, for serving, optional

Instructions

Prepare the ingredients. Peel and cube the potatoes, dice the onion, mince the garlic, and crumble the cheese if it is not already crumbled. This takes about 20 minutes. Keep the potato pieces close to the same size so they soften evenly.
Cook the aromatics. Warm the oil in a large heavy-bottomed pot over medium heat. Add the onion and cook for about 8 minutes, stirring regularly, until soft and translucent but not browned. Add the garlic, cumin, and achiote, if using. Stir for 1 minute, just until fragrant; lower the heat if the garlic starts to color.
Coat the potatoes. Add the cubed potatoes and stir for 3 minutes so they are coated with the seasoned onion mixture. Pour in the water or broth, then add the salt and black pepper. Bring the liquid to a gentle boil, stirring once or twice to loosen anything from the bottom of the pot.
Simmer until tender. Reduce the heat to maintain a steady simmer, partially cover the pot, and cook for 23 minutes. Stir every few minutes, especially near the end, because potatoes can settle and stick. The cubes should be very tender and easy to pierce with a fork. If some pieces are still firm, simmer for a few more minutes and check again.
Make the broth creamy. Use a potato masher to crush some of the potatoes directly in the pot, leaving plenty of chunks intact. Mashing about one-third of the potatoes gives the soup body while keeping its characteristic rustic texture. For a smoother but still chunky soup, mash a little more; avoid blending the whole pot unless you specifically want a puréed soup.
Add the milk. Pour in the milk and stir gently. Cook over low heat for about 4 minutes, until the soup is hot and steaming. Do not let it boil hard after adding milk, since vigorous boiling can make the dairy separate or catch on the bottom.
Finish and serve. Take the pot off the heat. Stir in about 6 ounces (170 g) of the queso fresco and the cilantro; the fresh cheese will soften and make the broth pleasantly savory, but it may not melt completely smooth. Taste and adjust the salt and pepper. Ladle into bowls and top with the remaining cheese, avocado, and scallions if desired. Serve lime wedges alongside.

Tips

Choose potatoes that soften well. In Ecuador, locro is often made with papa chola, a starchy Andean potato that breaks down readily and helps thicken the soup. It may be difficult to find outside the region. Yukon Gold potatoes are a reliable everyday choice: they hold some shape but mash easily. Russets make a thicker, softer soup, while waxy red potatoes stay firmer and produce a less creamy broth.

Use annatto for color, not heat. Achiote, also called annatto, gives the onion base a warm golden-orange color and a mild earthy note. If you cannot find it, leave it out or use ½ teaspoon (1 g) sweet paprika for color. Paprika has a different flavor, so the soup will not taste exactly the same; avoid hot paprika unless you want a spicy result.

Pick a cheese with the right texture. Queso fresco is a mild, fresh cheese that adds salt and soft curds without turning the soup into a stretchy cheese sauce. If unavailable, use a mild farmer cheese or a fresh, crumbly white cheese. Feta is saltier and tangier, so use less at first and taste before adding more. A dry, aged cheese will give a stronger flavor and will not create the same soft finish.

Control thickness in the pot. The soup thickens as the potatoes break down and can become thicker as it stands. If it is too thick, stir in warm water or broth a little at a time. If it is too thin, mash a few more potato pieces and simmer gently for several minutes. Keep the heat moderate after adding milk, and stir along the bottom so the dairy does not scorch.

Serving Suggestions

Serve locro de papa hot as a filling first course or as a simple main meal. Add avocado to each bowl just before serving: its soft, buttery texture contrasts with the warm, salty broth. A little extra queso fresco and chopped scallion make easy toppings, while a lime wedge offers a bright finish for anyone who likes a sharper contrast. Cilantro can be passed at the table for people who prefer to choose their own amount.

For a more complete meal, put a green salad with a light vinaigrette on the table, or serve the soup with warm bread or plain rice. Ecuadorian meals may also pair locro with toasted corn or other local accompaniments, though the soup is satisfying without them. If serving a group, keep avocado and cheese separate until the bowls are portioned; that makes it easier to accommodate different preferences and keeps the avocado from browning in the pot.

Variations

Make it vegetarian. Use water or vegetable broth rather than chicken broth. The recipe as written is vegetarian when the cheese is made without animal rennet; check the label if that matters to you. A low-sodium broth lets the cheese contribute its own salt without making the soup overly salty.

Adjust the dairy. Whole milk gives a rounded, creamy broth, but 2% milk also works and makes the result a little lighter in texture. For a richer version, replace up to ½ cup (120 ml) of the milk with cream. For a dairy-free variation, use an unsweetened oat or soy beverage and omit the queso fresco or serve a suitable plant-based cheese separately. The flavor will be less traditionally milky and cheesy, so season to taste.

Change the texture. For a chunkier bowl, mash only a few potatoes and keep most of the cubes intact. For a silkier result, briefly blend about half the soup and return it to the pot, taking care with the hot liquid. Avoid blending the entire batch for a long time: it can turn starchy potatoes gluey. You can also cut the potatoes slightly larger if you want distinct pieces in each spoonful.

Add a garnish with some crunch. A small handful of toasted corn kernels or crisped corn can be scattered over each serving, if available. Keep crunchy additions out of the pot until serving so they do not soften. These are optional accompaniments rather than essential ingredients; avocado and queso fresco remain the simplest traditional-style toppings.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. Store the soup for 3–4 days in the refrigerator. If possible, keep avocado and any crunchy toppings separate and add them only when serving. The potatoes will absorb some broth as they sit, so the chilled soup may look noticeably thicker than it did in the pot.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl. Stir frequently and add a splash of water or broth if needed to loosen the texture. Heat leftovers to 165°F (74°C), checking with a food thermometer, then serve promptly. Avoid repeatedly bringing the whole pot to a boil; gentle reheating helps the milk and cheese stay smooth.

Freezing is possible, but the potato and dairy texture may become grainy or separate after thawing. For best quality, freeze the soup without avocado and, if convenient, without the milk and cheese. Thaw it overnight in the refrigerator, reheat gently, and stir in fresh milk and cheese at the end. Do not leave the soup at room temperature to cool for an extended period.

Frequently Asked Questions

What does locro de papa mean? Locro de papa is the commonly used name for Ecuadorian potato soup. Locro refers to a family of hearty soups and stews found in parts of the Andes, while papa is the Spanish word for potato. Recipes vary by region and household, including how much cheese or milk is added and how finely the potatoes are mashed.

Can I make this soup without queso fresco? Yes. Use a mild crumbly fresh cheese such as farmer cheese, or leave the cheese out and serve it as an optional topping. If using feta, start with less because it is saltier and more tangy. The soup will still be thickened by the potatoes, though it will lose some of the mild, creamy cheese flavor.

Why did my soup turn out too thick? Potatoes continue to absorb liquid as they cook and as the soup rests, and the amount of starch varies with the potato type. Stir in warm water or broth a few tablespoons at a time until it reaches the consistency you want. Taste again afterward, since extra liquid can dilute the seasoning.

Can I prepare locro de papa ahead? You can cook the soup a day ahead and refrigerate it, but it is best to add avocado and the final cheese garnish just before serving. The soup will thicken overnight, so reheat it gently with a little water or broth. If you are planning further ahead, freezing is an option, though the dairy and potatoes may change texture.

Is Ecuadorian potato cheese soup spicy? This version is mild. Cumin and achiote add warmth and aroma, not chili heat. For a hotter bowl, offer a little hot sauce or chopped fresh chile at the table, so each person can season their serving without changing the whole pot.

Can I use chicken broth? Yes. Chicken broth gives the soup a deeper savory flavor, while water or vegetable broth keeps it vegetarian and lets the potato, cheese, and aromatics stand out. Choose a low-sodium broth when possible and adjust the salt after the cheese has been stirred in.

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