Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso
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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.
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 onion , chopped
  • vegetable oil
  • 3 cloves garlic , crushed
  • 1/2 tsp ground cumin
  • 1 tsp ground annato
  • 3 giant russet potatoes , peeled & cubed (each about 6″ long)
  • 2 cups milk
  • water , to cover the potatoes
  • 1-3 cups milk , to cover the potatoes
  • salt
  • pepper
  • 1 cup monterey jack (shredded) – cheddar may be substituted
  • palmful fresh cilantro , chopped
For the garnish:
  • fresh cilantro , chopped
  • queso blanco , crumbled
  • 1-2 avocado , cubed
  • green onions , sliced
Servings: gallon
Units:
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.