Locro de Papa

Locro de Papa (Ecuadorian Potato and Cheese Soup)

A comforting Ecuadorian soup of soft potatoes blended with milk and finished with fresh cheese. Achira or any mild melting cheese is traditional; a farmhouse-style white cheese is the closest home-kitchen substitute.

Prep

15 min

Cook

35 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •60 g (¼ cup) unsalted butter, lard is more traditional
• •1 tbsp neutral oil
• •200 g (1 large) white onion, finely chopped
• •4 cloves garlic, finely minced
• •900 g (2 lb) russet or Yukon Gold potatoes, peeled and cut into 2 cm cubes; use starchy potatoes for the creamiest texture
• •750 ml (3 cups) whole milk
• •500 ml (2 cups) water or light chicken stock
• •7 g (1½ tsp) fine sea salt, adjust to taste
• •2 g (½ tsp) freshly ground black pepper
• •2 g (½ tsp) ground achiote (annatto), optional, for color; paprika works in a pinch
• •200 g (7 oz) fresh white cheese, Ecuadorian fresco or quesillo; substitute with fresh mozzarella, queso fresco, or mild farmer cheese
• •30 g (¼ cup) crumbled queso fresco or feta, for serving
• •1 whole avocado, sliced, to serve
• •fresh cilantro or parsley, few, to garnish
• •aji criollo or hot sauce, to taste, optional, for serving

Steps

1. 1 Heat the butter and oil in a heavy pot over medium heat until the butter melts and foams.
2. 2 Add the chopped onion and cook, stirring often, for 6 to 8 minutes until soft and translucent; do not brown.
3. 3 Stir in the minced garlic and ground achiote (if using) and cook for 30 seconds until fragrant.
4. 4 Add the potato cubes, salt, pepper, water or stock, and milk. Stir to combine and bring to a gentle boil.
5. 5 Reduce the heat to medium-low and simmer uncovered for 18 to 22 minutes, until the potatoes are very tender and a knife slides through with no resistance (internal temperature above 95 °C / 200 °F).
6. 6 Mash about two-thirds of the potatoes directly in the pot with a potato masher until the soup is thick and creamy but still has some chunks for texture. (Alternatively, blend one-third of the soup and stir it back in.)
7. 7 Crumble the fresh cheese into the pot and stir gently until it melts and the soup looks velvety, about 2 minutes. Taste and adjust the salt.
8. 8 Ladle into warm bowls and top each serving with crumbled queso fresco, avocado slices, fresh herbs, and a few drops of aji if you like heat. Serve immediately with crusty bread or boiled white rice on the side.