Locro de papa - Ecuadorian potato soup with cheese
This simple soup is easy to make, hearty and tasty, with a mild spice flavor.
Servings: 4 approx
Calories: 387kcal
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Ingredients
- ½ white onion or more if small (½ onion giving around 1 cup once diced)
- 2 lb russet potatoes or other starchy/floury eg Maris Piper
- 1 clove garlic
- ½ cup queso fresco or can use other mild, melty cheese eg mozzarella
- 1 tablespoon vegetable oil approximately, may need slightly more
- 1 teaspoon ground cumin
- 1 teaspoon ground achiote annatto
- ½ teaspoon salt or a little more to taste
- 1 pinch pepper or more to taste
- 3 cups water or a little more, as needed
- ½ cup milk
Garnishes to serve (optional but recommended)
- 1 avocado sliced
- ¼ cup queso fresco approximately
- 2 tablespoon cilantro coriander, roughly chopped, approximately
Instructions
- Peel and dice the onions and potato into small-medium pieces and mince/grate the garlic. Crumble or grate the cheese, depending what kind you have.
- Warm the oil in a medium pot/saucepan over a medium heat. Add the onion to the pot/pan and cook, stirring now and then, for around 3 - 5 minutes until the onions are softened and translucent. It's fine if they brown slightly, but don't let them burn - reduce the heat and/or add a little extra
- Add the cumin, achiote, salt and a little pepper to the pot and stir to mix everything through. Cook for a minute or two then add the potatoes. Mix through well and cook a minute more, stirring regularly so the spices and vegetables don't burn.
- Add the water, using a little more if needed, so that the potatoes are just covered with water. Cover the pot/pan and bring to a boil. Reduce the heat to a moderate simmer and cook for round 20 - 30 minutes until the potatoes are very tender - they should break up easily when you press against the side of the pot.
- Remove from the heat and blend up the soup. You can either completely blend until smooth or leave some of the potato in chunks, as is more traditional. Add the milk, mix through then add in the cheese. Mix both well so that they blend into the soup. Check the seasoning and add additional salt/pepper to taste. If needed, reheat a little before serving.
- Serve with garnishes of your choice - a little extra cheese, some sliced or diced avocado and some cilantro/coriander are pretty typical. You could also add some chili/hot sauce.
Video
Notes
I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition
Calories: 387kcal | Carbohydrates: 49g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 506mg | Potassium: 1299mg | Fiber: 7g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 19mg | Calcium: 220mg | Iron: 3mg
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