About this Dish
A creamy potato and cheese soup topped with avocado.
History & Origin
A staple of the Ecuadorian Andes, locro de papa relies on the region's huge diversity of native potatoes, thickened naturally as the potatoes break down while simmering.
IngredientsServes 2
🥔Yellow potatoes, 1kg peeled and diced
🧅White onion, 1 medium finely chopped
🧄Garlic cloves, 3 minced
🫑Achiote paste, 1 tablespoon
🧈Butter, 2 tablespoons
🥛Whole milk, 1 cup
🧀Queso fresco or mild white cheese, 200g crumbled
🥬Fresh cilantro, small handful chopped
🥑Ripe avocado, 1 sliced to serve
🧂Salt and cumin, to taste
Method
1
Melt the butter in a large pot over medium heat and sauté the onion for about 5 minutes until soft and translucent. Stir in the garlic and achiote paste and cook for another 2 minutes until fragrant.2
Add the diced potatoes to the pot and stir to coat them in the buttery achiote mixture. Pour in enough water to just cover the potatoes, around 4 cups, then season with salt and a pinch of cumin.3
Bring the soup to a boil, then reduce the heat and simmer for 20 to 25 minutes until the potatoes are very tender. Use a fork or potato masher to crush roughly half the potatoes directly in the pot to create a thick and creamy base.4
Pour in the milk and stir well, then let the soup gently simmer for another 5 minutes. Taste and adjust seasoning with more salt and cumin as needed.5
Remove the pot from heat and stir in most of the crumbled cheese, letting it melt into the soup. Stir in the fresh cilantro.6
Ladle the soup into bowls and top each serving with remaining crumbled cheese and sliced avocado. Serve immediately while hot.User Reviews
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