Locro de Papa (Potato Cheese Soup)


It is soup season.  Time to whip up a hearty, satisfying soup to help keep the cold at bay. What a better way to heat up those tummies then with some potato soup.  Creamy goodness is just a few minutes away.

Ecuadorian Locro de Papa is a rich soup made of potato, cheese and corn.  Meant to keep you warm while in the Andes, this soup screams comfort food.  It is creamy, starchy, cheesy and full of flavor.  The soup is usually garnished with avocado which makes it even more decadent.  All I can say is be prepared to be blown away.


– 2 large potatoes;
– 2-3 cloves of garlic;
– ½ onion, chopped;
-3-4 cups of liquid (water and/or vegetable stock);
– 1 teaspoon of achiote powder;
– ½ teaspoon of cumin;
– ½ teaspoon of paprika;
– ½ cup of half and half;
-1 cup of milk or milk alternative (unsweetened almond milk works great);
-4-6 oz. of white cheese, shredded (use any mild, melting cheese. I used Monterrey jack for this recipe);
-1 cup of corn kernels;
– oil;
– salt;


In a saucepan heat oil on medium heat.  Add potatoes and onions and sauté until potatoes get some color.


Drop in achiote paste, cumin, paprika and garlic.  Continue cooking until garlic is fragrant.  Add water and/or broth.


Bring heat up to medium-high and cook potatoes until tender.  Using the back of a spoon, gently mash some of the potatoes (this will help thicken the soup).  Bring soup down to low heat.  Add half and half, milk and cheese.  Stir to combine making sure cheese is melted.  Add corn and give it one good stir.

with cream

Ladle into bowls and top with avocado slices and parsley.


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