Locro (Ecuadorian Potato-Cheese Soup)
photo by Chef Anabell
- 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.
- 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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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.
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.