Locro Ecuadorian Potato Cheese Soup
Creamy, comforting, and packed with flavor, Locro Ecuadorian Potato Cheese Soup is a beloved traditional dish that brings the heart of the Andes straight to your table. This hearty potato soup is made with tender cubes of Russet or Yukon Gold potatoes simmered to perfection in a warmly spiced broth infused with cumin and achiote. A splash of milk and a generous helping of crumbled feta cheese or queso fresco create its signature creamy texture, while fresh cilantro adds a vibrant finish. Topped with ripe avocado slices, this comforting dish is perfect for chilly evenings or any time you're craving a taste of Ecuadorian comfort food. Ready in just 45 minutes, this one-pot wonder is easy to make and serves up to six, making it an ideal recipe for family dinners or cozy gatherings.
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Recipe Information
Ingredients
- 6 medium potatoes Russet or Yukon Gold potatoes
- 1 large White onion
- 3 cloves Garlic cloves
- 2 tablespoons Vegetable oil or butter
- 1 teaspoon Cumin powder
- 0.5 teaspoon Achiote (annatto powder)
- 2 cups Milk
- 1.5 cups Feta cheese or queso fresco
- 0.25 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Ripe avocado
- 6 cups Water or vegetable stock
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Finely chop the white onion and mince the garlic cloves.
In a large pot, heat the vegetable oil or butter over medium heat. Add the chopped onion and minced garlic, and sauté for 3–4 minutes until fragrant and slightly softened.
Stir in the cumin powder and achiote, and cook for another 1 minute to release their flavors.
Add the diced potatoes to the pot and pour in the water or vegetable stock. Bring the mixture to a boil, then lower the heat and let it simmer for 15–20 minutes, or until the potatoes are soft and tender.
Using a ladle, remove some of the cooked potatoes (about 1 cup) and mash them with a fork or blender. Return the mashed potatoes to the pot to thicken the soup.
Stir in the milk and crumbled feta cheese or queso fresco. Cook for an additional 5 minutes, stirring frequently, until the cheese melts and the soup becomes creamy.
Season the soup with salt and black pepper to taste. Add the chopped cilantro and stir to combine.
Serve the soup hot. Garnish each bowl with slices of ripe avocado and an extra sprinkle of cilantro, if desired.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 445 mg | 34% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1343 mg | 29% | |
*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.
