Creamy potato soup of Andean origin, locro is a fundamental everyday dish in Ecuador, with roots in the pre-Hispanic indigenous cuisine of the Ecuadorian mountains.
International
Potato Locro
Traditional Ecuadorian potato locro with cheese and avocado, Andean recipe step by step.
- Ecuador
- soup
- Light
- easy
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 12 g
- Carbohydrates 42 g
- Fat 14 g
Story behind the dish
Preparation
Locro de Papa is a preparation from Ecuador with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of potatoes.
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Have ready: 1 teaspoon of cumin.
- Have ready: 1 teaspoon of annatto.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the onion and garlic in oil with achiote and cumin until…
Sauté the onion and garlic in oil with achiote and cumin until the onion is transparent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the peeled and chopped potatoes along with the broth.
Add the peeled and chopped potatoes along with the broth, cook for 20-25 minutes until they are very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mash some of the potatoes against the sides of the pot to…
Mash some of the potatoes against the sides of the pot to thicken the soup naturally. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Add the milk and cook for 5 more minutes over low heat without...
Add the milk and cook for 5 more minutes over low heat without boiling vigorously. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the diced fresh cheese just before serving so that it...
Add the fresh cheese in cubes just before serving so that it softens without falling apart completely. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with sliced avocado and fresh cilantro on top
Serve with sliced avocado and fresh cilantro on top. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Mashing part of the potato against the pot thickens the soup without the need for cream or flour.
- Add the cheese at the end so it maintains some structure.
Variations
- Locro with added pork.
- Version with pumpkin (locro de zambo).
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