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Locro de Papa

Name: Locro de Papa
Total time: 45 min
Yield: Serves 4
Cuisine: Ecuador
Ingredients: 800g Potato; 1 Onion; 2 cloves Garlic; 1 tsp Achiote paste; 1/2 tsp Cumin powder; 200ml Milk; 100g Melting Cheese; 1 Avocado; To taste Cilantro; 1 1/2 tsp Salt; 2 tbsp Vegetable Oil

Soup

⏱ 45 min

👥 Serves 4

Difficulty ⭐

Potatoes simmered until they collapse, served with cheese and avocado — a gentle Andean potato soup.

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📖 The Story Behind This Dish

Locro de papa is a potato soup eaten daily in the Andean highlands, including Quito. Onion is sautéed in achiote-tinted oil, potatoes are simmered until they break down and thicken the soup, and it's finished mellow with milk and cheese. It's classically topped with avocado slices and spiced with ají hot sauce.

🌆 Where it's eaten: On a chilly evening in Quito, the capital at 2,800m, avocado is laid on steaming potato soup at a family table.

🥕 Ingredients (serves 4)

Potato 800g
Onion 1
Garlic 2 cloves
Achiote paste 1 tsp
Cumin powder 1/2 tsp
Milk 200ml
Melting Cheese 100g
Avocado 1
Cilantro To taste
Salt 1 1/2 tsp
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Heat oil in a pot, dissolve the achiote paste, and sauté the chopped onion and garlic.
Add the cumin, then the peeled, diced potatoes, and stir-fry.
Add 1L water and simmer 25 minutes until the potatoes fall apart.
Mash about half the potatoes with a wooden spatula to thicken.
Add the milk and diced cheese to melt and season with salt.
Ladle into bowls and top with sliced avocado and cilantro.

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