Locro de Papa

Introduction to Locro de Papa

Locro de Papa is a traditional Ecuadorian potato soup known for its rich, creamy texture and comforting flavors. This dish hails from the Andean region of Ecuador, where potatoes are a staple ingredient in the local cuisine. Locro, which means stew, is a term that is used across various South American countries, each with its twist on the hearty dish. The addition of cheese and avocado imbues the soup with a distinct Ecuadorian flair that sets it apart from other versions found in Peru or Bolivia.

Historically, Locro de Papa was created to provide sustenance in the chilly highlands, utilizing ingredients readily available to the indigenous people. Over time, it has become a beloved comfort food, gaining popularity in households across Ecuador and even beyond its borders, captivating those who seek a taste of authentic Andean flavors.

Ingredients

• Potatoes (4 large, peeled and chopped)
• White onion (1, finely diced)
• Garlic (2 cloves, minced)
• Achiote (annatto powder) (1 teaspoon)
• Milk (2 cups)
• Queso fresco or mozzarella cheese (1 cup, crumbled)
• Avocado (1, sliced, for garnish)
• Cilantro (chopped, for garnish)
• Salt (to taste)
• Black pepper (to taste)

Preparation

Step 1: Preparing the Ingredients

Gather all your ingredients and ensure they are prepared as per the instructions. Peel and chop the potatoes, dice the onion, and mince the garlic. Have the achiote ready, and crumble the queso fresco or mozzarella.

Step 2: Cooking the Soup

In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent. Stir in the achiote to release its vibrant color and earthy flavor.

Add the chopped potatoes to the pot, stirring them to coat with the achiote mixture. Pour in enough water to cover the potatoes and bring to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender, about 20 minutes. See a timer for this duration here.

Step 3: Combining the Ingredients

Once the potatoes are cooked, use a wooden spoon or potato masher to gently mash some of them within the pot to thicken the soup. Pour in the milk and stir well. Add the crumbled queso fresco, allowing it to melt into the soup, contributing to its signature creaminess.

Season the soup with salt and black pepper according to taste. Simmer for an additional 10 minutes to ensure all flavors meld together perfectly.

Serving Suggestions

Ladle the Locro de Papa into bowls and garnish with sliced avocado and chopped cilantro. This soup is best enjoyed hot and pairs wonderfully with crusty bread or traditional Ecuadorian tortillas. For an authentic experience, serve with aji, a spicy sauce, on the side to add a kick to the creamy flavors.

Locro de Papa is not only a meal but a cultural experience that invites you to savor the warmth and heartiness of Ecuadorian hospitality. Whether you are looking for a comforting bowl to fight the cold or an introduction to Andean cuisine, Locro de Papa offers both.