I can’t think of a dish that is more emblematic of Quito than Locro de Papa or Potato Soup.
What is Locro?
In Ecuador, a locro is a thick soup, almost a stew, and its base is potato, specifically the papa chola, a large, starchy, reddish-skinned potato with a pale yellow to white flesh. In the United States, you can replace the Papa Chola with Russet potatoes for this recipe.
Where to Find Locro de Papa
You’ll find Ecuador’s favorite potato soup in any restaurant offering Comida Tipica. Although it is offered as an appetizer, it is hearty enough to make an entire meal. It is especially delicious after a high-altitude hike or touring Quito on a rainy day.
Also, it’s one of the few dishes on an Ecuadorian menu that is almost guaranteed to be vegetarian. I’ve asked many people for their personal recipes and not one used any kind of meat stock to make this soup nor any kind of lard to sauté the ingredients.
Adding Avocado To A Soup?
Locro de Papas was also the first soup I’ve eaten that included chunks of cheese and slices of avocado. At first, the combination threw me. I couldn’t imagine the flavors blending very well, especially the creamy avocado with the creamy soup. But was I ever wrong. I am now tempted to add avocado to many more soup dishes as the combination is divine!
Locro de Papa
- 3 pounds Papa Chola or Russet Potatoes
- 1 large white onion
- 1 tablespoon achiote oil
- 1 cup of milk, whole milk preferred
- 1/2 cup whole cream
- 1/2 round of queso fresco (fresh cheese, found in most American grocery stories)
- salt
- pepper
- avocado, 1/2 per person being served
Prepare the ingredients; dice the white onion; peel and dice the potatoes; dice the cheese into 1/4 inch pieces.
Saute the onion in achiote oil until golden and opaque.
Add potatoes and saute for a few minutes before adding enough water to cover the potatoes. Bring to a boil.
Cook until the potatoes are falling apart.
Add milk and cream. Heat through without bringing to a boil. Add cubed fresh cheese.
Ladle the finished soup into bowls and garnish with slices of avocado. Enjoy!
If you would like to see another version of Locro de Papa, check out one of our favorite websites for Ecuadorian recipes, Laylita.com.
my mother was from there cant stop from loving it..
Our moms’ cultures truly shape us, especially when it comes to food! Locro de Papas is a great soup to love!
Can’t wait to try! Thanks for posting! I’m sure my quiteño boyfriend will love it!
Make sure to let us know how it turns out! I’m always curious to know potato combinations that work 🙂
Yum! I love potato soup.
I find myself craving a homemade Locro de Papas today! Must be the Quito-like weather we are having in Portland!
En algún momento puedes reemplazar el queso fresco por queso manaba semiduro, es un poco más salado y poner chicharrón picado al final junto al aguacate. Delicioso!
Gracias por la recomendación, Daniel!! MMMM… tengo hambre otra vez!