Locro - South American Potato Soup

READY IN: 45mins
Recipe by Pesto lover

This is a soup I grew up on. We ate it once a week by demand of 5 hungry kids!

Top Review by Kumquat the Cats fr

Absolutely excellent, a South American comfort soup more than palatable to the North American palate (including kids). Potatoes and cheese, how more comforting can this get? I was pleased to have been able to find achiote seeds (aka annato seeds) and recommend not omitting it from this recipe. It makes for a lovely color, imparts a mildly hot/smokey taste to the dish and I'm looking forward to finding other recipes that also use it. I used a bit more than half teaspoon seeds, halved the entire recipe and used low-fat milk and low-fat monterey jack cheese. My BF wholeheartedly agreed with my asssessment. I didn't add rice, as using a whole egg on half the recipe made it thick enough. Oh, I boiled a bit longer because I get paranoid about eggs that are not cooked long enough. Loved this! Looking forward to finishing this for lunch tomorrow and to making this again. Thanks! P.S. I used vegetable broth because we are vegetarians:D

Ingredients Nutrition


  1. Bring broth to a boil and add the potatoes. After it boils again, add milk.
  2. Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
  3. Saute the onion in the colored oil until translucent.
  4. When potatoes are almost done, add the onion.
  5. Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
  6. Add in the cheese and stir until melted.
  7. Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
  8. As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!

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