Locro de Papa (Locro de papa)
Overview
Locro de papa is a creamy potato soup from the Ecuadorian Andes. Potatoes are cooked with onion, garlic, cumin and achiote, which colours the soup yellow-orange, until some of them break down and thicken it. Milk is stirred in, followed by cubes of fresh cheese that melt slightly in the heat. It is served with slices of avocado and sometimes with ají chilli sauce or toasted corn. It is thick, mild and comforting, and it is usually eaten as a first course for lunch. Some families add a little peanut sauce or chopped spring onion.
History
Potatoes have been grown in the Andes for thousands of years, and locro de papa is one of the most common soups in Quito and the highlands. A related soup, yahuarlocro, is made with lamb offal and blood. The Ecuadorian locro is different from the Argentine corn stew of the same name. It is also a popular dish for visitors.
Main ingredients
Potatoes, fresh cheese, milk, achiote, onion and garlic, avocado. The soup is built on water and milk and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · Cheese soups · More soups from Ecuador
Recipe outline serves 4 · ~50 min
Ingredients
- 1 kg potatoes, half diced and half in large pieces
- 1 onion, 3 garlic cloves
- 1 tsp achiote, 1 tsp cumin
- 1 l water, 250 ml milk
- 200 g queso fresco, cubed
- avocado, coriander, salt
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion and garlic in oil with achiote and cumin.
- Add the potatoes and water and simmer for 25 minutes until some break down.
- Mash lightly, stir in the milk and heat through.
- Add the cheese and coriander and serve with avocado.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
