Locro (Ecuadorian Potato-Cheese Soup)

"Found online; posting for ZWT 7-South America (Ecuador). Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew."
photo by Chef Anabell photo by Chef Anabell
photo by Chef Anabell
photo by PanNan photo by PanNan
Ready In:
1hr 20mins




  • Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
  • Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
  • Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
  • Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
  • Remove the soup from heat and stir in the cheese.
  • Adjust seasoning and serve immediately.
  • *Variations:

  • A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
  • Chopped avocado is often used as a garnish.

Questions & Replies

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  1. PanNan
    We loved this soup! I used queso fresco and it crumbled nicely in the soup. It didn't melt all the way and there were lovely chunks of potato, corn kernels and bits of mild and tasty cheese in every bite. So simple, yet so delicious. I served it with a green salad for a complete meal.
  2. Chef Anabell
    I enjoyed the simplicity of the recipe. I left bigger chunks of potatoes due to the fact that my husband prefers it that way. At the beginning of the recipe I used real butter with the onions and garlic which gave the soup a bite to it. Overall my family enjoyed the soup and I would make it again. Rico! The word Ecuadorian is spelled incorrectly in the name of the soup.
  3. duonyte
    This reminds me of a soup mother frequently made - she'd use additional veggies and no cheese, but the concept is the same. A version of this soup is probably made in rural homes all over. I used part broth, part water, and added a few whole peppercorns and a bay leaf - I think these enhance this type of soup. I added milk close to he end of the cooking time and just heated it through - I think it tastes a little "fresher" that way. Mr Grumpy practically inhaled his portion.



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