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Locro de Papa

Name: Locro de Papa
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: 2 lbs yellow potatoes (Yukon Gold work beautifully), peeled and diced; 1 large onion, finely chopped; 4 cloves garlic, minced; 2 tbsp achiote oil; 1 tsp ground cumin; 4 cups chicken or vegetable broth; 1 cup milk; 1 1/2 cups crumbled queso fresco (or mild feta, soaked and drained); 1 tsp salt, plus more to taste; 1 avocado, sliced, for serving; 1/2 cup ají (Ecuadorian hot sauce) and 1/4 cup chopped cilantro, for serving

A velvety Andean potato soup laced with melted cheese, crowned with avocado — Quito’s coziest bowl and the soul of the highlands.

⏱ 15 minPrep time

🔥 35 minCook time

🍽 6Servings

🏷 Ecuadorian KitchenCategory

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Locro de papa is Ecuador’s quintessential mountain soup, a humble pot of yellow potatoes simmered with onion, garlic, and cumin, then enriched with milk and fresh cheese until thick and creamy. Served with avocado and ají, it is the dish Quito families make on cold, rainy afternoons.

Thick, cheesy, and gloriously simple

The potatoes do double duty: some melt into the broth to thicken it naturally, while others stay in tender chunks for texture. Milk and queso fresco make it silky and rich without a drop of cream, and the cool, buttery avocado on top is the perfect counterpoint.

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Step by stepInstructions

Heat the achiote oil in a large pot over medium heat and cook the onion for 5 minutes until soft; add the garlic and cumin and cook 1 minute more.
Pour in the broth, bring to a boil, and add the potatoes; simmer for 20 to 25 minutes until the potatoes are very tender.
Mash about a third of the potatoes against the side of the pot to thicken the broth, leaving the rest in chunks.
Stir in the milk and 1 cup of the cheese, and simmer for 5 minutes, stirring, until the cheese melts into a silky soup.
Season with salt, ladle into bowls, and top with the remaining cheese, avocado slices, ají, and cilantro.

💡 Chef tips & storage

Mash generously for creaminess without any cream — the starch does the work. Locro keeps 3 days refrigerated; add a splash of milk when reheating to bring back the velvet.

Recipe details

Prep15 min

Cook35 min

Servings6

CategoryEcuadorian Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Locro de Papa

Thick, cheesy, and gloriously simple

Step by stepInstructions

💡 Chef tips & storage

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Locro de Papa

Thick, cheesy, and gloriously simple

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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