Ecuadorean Potato Soup
Warm, comforting, and irresistibly creamy, Ecuadorean Potato Soup, also known as Locro de Papa, is a soulful dish brimming with authentic flavors. This traditional recipe combines tender russet potatoes, a hint of achiote powder for vibrant color and depth, and a creamy finish with whole milk and crumbly queso fresco. The addition of freshly grated potato adds natural thickening, giving the soup its signature velvety texture. Topped with fragrant cilantro and avocado slices, this hearty soup is not just a meal; it’s an indulgent taste of Ecuador’s culinary heritage. Perfect for chilly evenings or whenever you crave a bowl of pure comfort, this easy one-pot recipe comes together in just under an hour with minimal effort. Serve it piping hot for a cozy family supper or as an inviting starter that’s sure to impress!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 medium Yellow onion
- 3 large Garlic cloves
- 2 tablespoons Vegetable oil
- 1 teaspoon Achiote powder (annatto)
- 6 cups Vegetable broth
- 1 cup Whole milk
- 1 cup Crumbly queso fresco or feta cheese
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 cup Fresh cilantro leaves
- 1 large Ripe avocado
Instructions
Peel the potatoes and cut five of them into small cubes. Set aside the remaining potato to grate later.
Dice the onion and mince the garlic cloves.
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Stir in the achiote powder and cook for an additional minute to release its flavor.
Add the cubed potatoes to the pot and pour in the vegetable broth. Increase the heat to bring the soup to a boil, then reduce to a simmer. Cook for 20 minutes, or until the potatoes are tender.
Grate the remaining potato and add it to the soup. Stir well to thicken the broth and simmer for an additional 5 minutes.
Gently mash some of the cooked potato cubes with the back of a spoon to further thicken the soup, but leave some cubes whole for texture.
Stir in the milk and crumble in the queso fresco. Season the soup with salt and pepper, adjusting to taste. Simmer lightly for 2 more minutes to heat through.
Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve with slices of ripe avocado on top or on the side.
Enjoy your comforting and creamy bowl of Ecuadorean Potato Soup (Locro de Papa)!
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7696 mg | 335% | |
| Total Carbohydrate | 370.1 g | 135% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 58.4 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2040 mg | 157% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 10214 mg | 217% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
