Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso

Makes a gallon (4 quarts)

If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it.

Ingredients:

1 onion, chopped
3 garlic cloves, crushed
1/2 tsp cumin
1 tsp ground annato/achiote
3 giant baking potatoes, peeled and cubed (each about 6″ long)
2 cups of milk
enough water to cover the potatoes
1-3 cups extra milk for thinning to desired consistency
salt & pepper
1 cup shredded cheese – cheddar or Monterey jack
a palmful of chopped cilantro

For the Garnish:

chopped cilantro
crumbled queso blanco
1-2 avocados, cubed
green onion, sliced

Method:

Prepare yourself for an assault of deliciousness.

First, cook the chopped onions in a large pot until softened.

While they’re cooking, add in the crushed garlic…

… cumin, and ground annato.

Next, cube up the potatoes and add to the pot. Size doesn’t matter because they’ll be pureed. Just remember, the larger you cut them, the longer they’ll take to cook.

Add 2 cups of milk and cover with water.

Simmer until the potatoes are cooked through. Then puree with extra milk, salt and pepper. I used my handy, dandy immersion blender. You could also use a plain old blender, but you’ll probably have to do it in a few batches.

Add enough milk to thin out the soup – it should pour out of the ladle – no plopping soup allowed.

You’re almost done! Stir in chopped cilantro and shredded cheese.

Top with the most wonderful combination of queso blanco, avocado, green onion, and cilantro.

If you’ll need me I’ll be swimming in this soup. For the rest of winter.

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If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it.Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso
Servings Prep Time
1gallon 15minutes
Cook Time
20minutes
Servings Prep Time
1gallon 15minutes
Cook Time
20minutes
Ingredients
For the garnish:
Instructions
  1. First, cook the chopped onions in a large pot with vegetable oil until softened. Add garlic, cumin, and annato.
  2. Next, cube up the potatoes and add to the pot. Size doesn’t matter because they’ll be pureed. Just remember, the larger you cut them, the longer they’ll take to cook.
  3. Add 2 cups of milk and cover with water.
  4. Simmer until the potatoes are cooked through - 15 to 20 minutes. Then puree with extra milk, salt and pepper. I used my handy, dandy immersion blender. You could also use a plain old blender, but you’ll probably have to do it in a few batches. Add enough milk to thin out the soup – it should pour out of the ladle – no plopping soup allowed.
  5. You’re almost done! Stir in chopped cilantro and shredded cheese.
  6. Top with the most wonderful combination of queso blanco, avocado, green onion, and cilantro.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

11 Comments

  1. elisa waller says

    this soup is great..now if I can only taste it through the computer…haha..Yep my least afvorite herb might be cilantro..but only in certain things…i love it in salsa..but not really anything else…sofar…

  2. Pingback: Global Table Adventure | Menu: Ecuador

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  4. I have to make this soup! Sasha, you are so amazing. Your blog looks absolutely stunning. So happy for you girl! Can’t wait to get together. Oh…when are you going to the spa? I will babysit Miss Ava!

    • Sasha Martin says

      No, I haven’t… If you are familiar with how soy milk behaves in soup making, use that knowledge and go for it! I’d be interested to hear how it comes out. :)

  5. Great dish. I love the flavors. I have also been making soups to carry out the winter months. I really like your photography too. Keep up the good work.

  6. Lilah says

    Ooh, looks yummy! How important is the annato for the flavor? Because I live out in the country and I’m not too sure where I could find it. Or how much it would cost.

    • Sasha Martin says

      Hi Lilah – The soup can definitely be made without it and be just fine, but I’d say the annato provides the different “twist” that makes it taste like Ecuador. Did you know that’s what they use to make cheese look yellow? If you have a little latino market nearby, they’d definitely have it. I get mine at Whole Foods, but I’m not sure if other supermarkets carry it or not – it’s definitely worth a shot! Good luck and let me know how it goes :)

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