Serves 4-6 people | Prepared in 45 mins | Difficulty: Moderate
Discover the comforting and nourishing flavors of Locro de Papa, a traditional Ecuadorian potato soup. This hearty dish features tender potatoes simmered in a fragrant broth of onions, garlic, cumin, and annatto.
The addition of creamy milk and melty fresh cheese creates a rich and velvety texture, while diced avocado adds a refreshing and buttery contrast.
Garnished with fresh cilantro or parsley, each spoonful is a delightful blend of savory and creamy goodness that warms both body and soul.
Ingredients
- 1 kg (2 lbs) potatoes, peeled and diced
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground annatto (achiote)
- 1 l (4 cups) vegetable broth
- 240 ml (1 cup) milk or plant-based milk
- 200 g (7 oz) fresh cheese (e.g., feta or panela), diced
- 1 large avocado, diced
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the crushed garlic, cumin, and annatto, and sauté for another 2 minutes.
3. Add the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Once the potatoes are cooked, mash a few pieces in the pot to create a creamier texture.
5. Add the milk and heat through without boiling.
6. Season with salt and pepper to taste.
7. Remove from heat and stir in the diced cheese.
8. Serve the soup hot, topped with diced avocado and fresh cilantro or parsley.
