Locro de papa (Ecuadorian potato and cheese soup) is a traditional Ecuadorian recipe for a classic rich soup or stew of potatoes, cheese and herbs in a milk base with onion, garlic and spices. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Ecuadorian potato and cheese soup (Locro de papa).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, cheese and coriander.
Ingredients:
10 medium sized potatoes peeled and chopped into small and large pieces
2 tbsp oil
1 white onion, diced
2 garlic cloves, minced
2 tsp ground cumin
1 tsp achiote powder
1.75l of water
250ml of milk (or more)
120g grated or crumbled cheese quesillo, queso fresco, mozzarella or monterey jack
1 bunch of black mint leaves (or substitute coriander leaves), minced
Salt to taste
To serve:
150g of queso fresco feta cheese, or grated mozzarella
Maiz tostado or cancha corn nuts
Chopped coriander and spring onions
Avocados, sliced or diced
Ecuadorian ají de tamarillo (tree tomato) hot sauce
Method:
Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pan. When the oil is hot add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender (about 5 minutes).
Add the potatoes to the pan and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
Add the water and bring to a boil. Cook until the potatoes are very tender then use a potato masher to mash the potatoes in the pot, but don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
Reduce the heat to low, stir in the milk and let it cook for about 5 more minutes. You can add more milk if the soup is too thick. Season with salt to taste.
Add the grated cheese and black mint (or coriander), mix well, and remove from the heat.
Serve warm with the avocados, spring onions, queso or feta cheese and aji hot sauce.
)
