Ecuadorian · Lunch · Easy
Locro de Papa (Ecuadorian Potato Cheese Soup)
0.0 (0 ratings)- Total
- 55 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 425
Potatoes break down into a creamy, annatto-tinted broth with fresh cheese and avocado in Ecuador's comforting highland soup.
Crushing some of the potatoes right in the pot gives Locro de Papa (Ecuadorian Potato Cheese Soup) a creamy body while leaving a few soft chunks. Fresh cheese and cool avocado finish this highland soup from Ecuador with contrasting textures.
Use starchy potatoes for a broth that thickens naturally. Add the milk only after the potatoes soften, then keep the heat gentle so the dairy warms through without boiling hard.
Method
Melt the butter in a soup pot over medium heat. Cook the onion, garlic, cumin, and ground annatto for until the onion softens.
Add the potato, water, salt, and black pepper. Bring to a boil, then simmer partially covered over medium-low heat for until the potatoes begin to fall apart.
Mash about half the potatoes against the side of the pot, leaving the rest in soft pieces. Stir in the milk and simmer gently over low heat for until creamy.
Remove from the heat and fold in the queso fresco and cilantro. Ladle into four bowls and top with diced avocado just before serving.
Forkue tips
- Paprika gives a similar warm color if annatto is unavailable. For a vegetarian soup, use queso fresco made with microbial or vegetable rennet.
Storing and reheating
Refrigerate the soup without avocado for up to 3 days. Reheat over low heat with a splash of water or milk, stirring to loosen the potatoes. Cut fresh avocado for each bowl.
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Kitchen gear
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Locro de Papa (Ecuadorian Potato Cheese Soup): FAQ
Why is my potato soup gluey?
A blender or vigorous beating can overwork potato starch. Mash gently by hand and leave some pieces intact rather than pureeing the whole pot.
Should the cheese melt completely?
Queso fresco softens into small curds rather than dissolving into a smooth sauce. Those tender pieces are part of the soup's texture.
How do I store and reheat Locro de Papa (Ecuadorian Potato Cheese Soup)?
Refrigerate the soup without avocado for up to 3 days. Reheat over low heat with a splash of water or milk, stirring to loosen the potatoes. Cut fresh avocado for each bowl.
How long does Locro de Papa (Ecuadorian Potato Cheese Soup) take?
About 55 min in total: 15 min prep and 40 min cooking.
What do I need to make Locro de Papa (Ecuadorian Potato Cheese Soup)?
The key ingredients are potato, onion, garlic, cumin, ground annatto and butter, plus pantry basics.
Any tips for Locro de Papa (Ecuadorian Potato Cheese Soup)?
Paprika gives a similar warm color if annatto is unavailable. For a vegetarian soup, use queso fresco made with microbial or vegetable rennet.
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