Ecuadorian potato soup, known as locro de papa, is a hearty Andean soup made with potatoes, milk, and fresh cheese, often finished with avocado and cilantro. This version builds a creamy broth by partly mashing the potatoes rather than blending everything smooth, and it welcomes regional and family variations in the cheese, toppings, and texture.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 garlic cloves, about 2 teaspoons (10 g) finely minced
- 1 teaspoon (2 g) ground achiote, also called annatto
- ½ teaspoon (1 g) ground cumin
- 2 pounds (907 g) russet potatoes, peeled and cut into ¾-inch (2 cm) cubes
- 1 pound (454 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes
- 8 cups (1.9 L) chicken or vegetable broth, plus up to 1 cup (240 ml) more if needed
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 1 cup (240 ml) whole milk
- 6 ounces (170 g) queso fresco, crumbled, for the soup
- 2 ripe avocados, about 10 ounces (280 g) total, halved, pitted, and sliced for serving
- 2 ounces (57 g) queso fresco, crumbled, for serving
- ¼ cup (10 g) chopped fresh cilantro, for serving
- 2 scallions, about ¼ cup (25 g) thinly sliced, for serving (optional)
Instructions
- Prepare the vegetables. Peel the potatoes and cut them into evenly sized cubes so they cook at about the same rate. Keep the cubes in a bowl of cold water while you chop the onion and garlic if you need a little extra time; drain them well before adding them to the pot. Measure the broth, milk, and seasonings, and crumble the cheese. Having these ready makes the short cooking stages easier to manage.
- Cook the aromatics. Set a large, heavy soup pot or Dutch oven over medium heat and add the oil. When it shimmers, add the onion and cook for about 4 minutes, stirring now and then, until soft and translucent but not browned. Stir in the garlic, achiote, and cumin and cook for 1 minute. Achiote should color the oil a warm orange-red; if the garlic starts to darken, lower the heat.
- Coat the potatoes. Add both kinds of drained potatoes, the salt, and the black pepper. Stir for about 4 minutes, turning the cubes through the seasoned oil so they are evenly coated. This brief step lets the spices distribute through the soup. If the pot looks dry, add a splash of broth rather than more oil.
- Simmer until tender. Pour in 8 cups (1.9 L) of broth and scrape the bottom of the pot to release any flavorful browned bits. Bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Partially cover the pot and cook for about 24 minutes, stirring once or twice. The potatoes are ready when a fork passes through the largest cubes easily and some edges are beginning to crumble. If they are still firm, simmer for another 3 to 5 minutes before proceeding.
- Make the broth creamy. Use a potato masher or the back of a sturdy spoon to mash roughly one-third of the potatoes against the side of the pot. Leave the rest in chunks; this gives the soup body while keeping a satisfying texture. Stir in the milk and 6 ounces (170 g) of crumbled queso fresco. Warm gently for about 5 minutes, stirring often, until the cheese softens and the soup is hot. Avoid a hard boil after adding the milk, which can make the texture less even.
- Adjust and serve. Taste the soup and add salt or pepper as needed. If it has become thicker than you like, stir in broth a little at a time until it pours easily from a ladle. Spoon into bowls and top each serving with avocado, the remaining queso fresco, cilantro, and scallions if using. Serve while hot, with the toppings arranged at the table so everyone can add them to taste.
Tips
- Choose potatoes for both texture and body. Russets soften and partly break down, helping thicken the broth; Yukon Golds hold their shape and taste buttery. If you only have one type, use 3 pounds (1.36 kg) of it. With all russets, mash a little less if you want distinct pieces; with all waxy potatoes, mash more to give the soup a thicker consistency.
- Use achiote for color, not heat. Ground achiote gives the soup its characteristic golden-orange tint and a mild, earthy flavor. If it is unavailable, use 1 teaspoon (5 ml) of annatto oil, or leave it out and add a small pinch of paprika for color. Paprika has a different flavor, so the result will not be quite the same.
- Keep the cheese gentle. Queso fresco adds a mild, fresh dairy flavor but does not melt into a completely smooth sauce. If you cannot find it, use crumbled farmer cheese or mild feta; feta is saltier and tangier, so reduce the added salt until after tasting. A mild melting cheese can make the soup smoother and richer, but it changes the traditional fresh-cheese character.
- Control the thickness at the end. Potatoes vary in starch, and the soup continues to thicken as it stands. Mash gradually and add extra broth only after the cheese and milk are stirred in. If the soup becomes too thin, simmer it gently uncovered for a few minutes, stirring so the potatoes do not stick.
Serving Suggestions
Serve locro de papa in warm bowls as a substantial first course or a simple main meal. Avocado is a classic finishing touch: its soft, cool texture contrasts with the hot, savory soup. Add it just before serving rather than simmering it in the pot, where it can lose its fresh flavor and turn mushy. A generous pinch of queso fresco and chopped cilantro gives each bowl a bright, creamy finish.
For a fuller Ecuadorian-style table, offer aji, a fresh hot pepper sauce, on the side so diners can choose their preferred level of heat. Warm bread or toasted rolls are useful for dipping, while a crisp green salad with a light citrus dressing makes a refreshing contrast. The soup is filling on its own, so keep additional sides simple. If serving it as a starter, use smaller bowls and let the toppings stay optional.
Variations
There is no single version of locro de papa found in every Ecuadorian home. The potatoes, local cheeses, toppings, and preferred thickness vary, and cooks may use a different balance of broth and milk. This recipe uses two potato varieties to create a chunky but creamy bowl; you can lean toward a more rustic soup by leaving most cubes whole, or mash more of them for a thicker result.
For a vegetarian pot, choose vegetable broth; the rest of the recipe is already meat-free. For a dairy-free adaptation, use an unsweetened, unflavored oat or soy beverage in place of whole milk and omit the cheese, adding a little more salt only after tasting. The soup will be less rich and will not have the same fresh-cheese flavor, so serve it with avocado and cilantro for contrast. Coconut milk is possible but brings a noticeable sweetness that is not typical of this version.
You can also vary the toppings without changing the soup itself. Add aji at the table for heat, or offer extra scallions and cilantro for a sharper, greener finish. Some versions are served with a hard-cooked egg; if you choose that option, cook whole eggs until both yolk and white are firm, peel them, and quarter them for serving. Keep any additions modest so the potatoes remain the focus.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. Store avocado and any other fresh toppings separately, and add them only when serving. The potatoes will absorb some broth as the soup sits, so it may be much thicker the next day; that is normal and does not mean it has spoiled.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring frequently and adding broth or milk a little at a time to loosen it. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid a vigorous boil that can make the dairy texture less smooth. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center heats evenly. For best texture, freeze the soup without avocado or other fresh toppings for up to 2 months; dairy may separate slightly after thawing, but gentle reheating and stirring can help bring it back together.
Frequently Asked Questions
What does locro de papa mean?
Locro de papa is the name commonly used for Ecuadorian potato soup. “Papa” means potato in Spanish, while “locro” refers to a family of hearty soups and stews found in parts of the Andes. The term covers variations rather than one fixed formula, so ingredients and texture can differ by cook and region.
Can I make this soup with just one kind of potato?
Yes. Use 3 pounds (1.36 kg) of russet potatoes for a soup that thickens readily, or the same amount of Yukon Gold potatoes for a broth with more intact chunks. If using russets, mash conservatively because they break down quickly. With Yukon Golds, mash a little more if you want the broth to feel especially creamy.
How can I make locro de papa thicker or thinner?
For a thicker soup, mash additional potato cubes into the broth, or simmer the soup uncovered briefly before adding the milk and cheese. For a thinner soup, stir in warm broth a small amount at a time. Potatoes continue to absorb liquid as the soup rests, so check the consistency again when reheating and adjust then.
Can I prepare the soup ahead of time?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it, but the potatoes will absorb liquid and the soup will thicken. Reheat it gently with extra broth as needed, and add avocado, cilantro, and any other fresh toppings at the last moment. For the freshest texture, you can also prepare the onion and garlic ahead and cut the potatoes shortly before cooking.
What can I use instead of queso fresco?
Crumbled farmer cheese is a close mild substitute. Mild feta also works, although it is saltier and more tangy; taste the soup before adding more salt. Monterey Jack or another mild melting cheese creates a smoother, richer broth, but it does not provide the same fresh, crumbly finish. Keep a little cheese aside for the bowls if you want that contrast.
Is Ecuadorian potato soup spicy?
This version is mild. Achiote and cumin contribute color and savory flavor, not strong heat. If you want a spicy bowl, serve aji or another hot sauce on the side so each person can season their own portion. Adding hot sauce directly to the pot can make it harder to serve diners who prefer a milder soup.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).