📝 About This Recipe
Transport your senses to the high-altitude peaks of the Andes with this silky, golden potato soup, a cornerstone of Ecuadorian heritage. This 'Locro' is prized for its velvety texture, achieved by simmering starchy potatoes until they naturally thicken the broth, enriched with creamy milk and salty white cheese. Topped with fresh avocado and a kick of spicy ají, it is a soul-warming savory breakfast that provides the perfect energy boost for the day ahead.
🥗 Ingredients
The Refrito (Flavor Base)
- 2 tablespoons Achiote oil (annatto oil for a vibrant orange hue)
- 1 large White onion (finely diced)
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Cumin (ground)
- to taste Salt and Black Pepper
The Soup Base
- 2 pounds Papa Chola or Russet Potatoes (peeled and cut into 1-inch cubes)
- 6 cups Water (or use vegetable stock for extra depth)
- 1 cup Whole milk (at room temperature)
- 1.5 cups Queso Fresco or Farmer's Cheese (crumbled or diced small)
- 1/4 cup Fresh Cilantro (finely chopped)
For Garnish and Serving
- 2 pieces Ripe Avocado (sliced or cubed)
- 1/2 cup Toasted Corn (Maíz Tostado) (optional for crunch)
- to taste Ají Criollo (Ecuadorian hot sauce or sliced red chilies)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
-
1
Begin by preparing your 'refrito'. In a large heavy-bottomed pot or Dutch oven, heat the achiote oil over medium heat until shimmering.
-
2
Add the finely diced white onion and cook for 5-7 minutes, stirring frequently, until the onion is soft, translucent, and has absorbed the golden color of the oil.
-
3
Stir in the minced garlic and ground cumin. Sauté for another 60 seconds until the aroma fills your kitchen, being careful not to burn the garlic.
-
4
Add the cubed potatoes to the pot. Stir well to coat every piece of potato in the flavorful achiote oil and onion mixture.
-
5
Pour in the 6 cups of water (or stock). Increase the heat to medium-high and bring the liquid to a rolling boil.
-
6
Once boiling, reduce the heat to medium-low. Cover the pot partially and simmer for about 25-30 minutes.
-
7
Check the potatoes; they should be very tender. Use a potato masher or the back of a large wooden spoon to gently smash about one-third of the potatoes directly in the pot. This creates the signature creamy thickness of a true Locro.
-
8
Lower the heat to low and stir in the milk. Let it simmer gently for another 5 minutes—do not let it come to a rapid boil after adding the milk to avoid curdling.
-
9
Gently fold in half of the crumbled queso fresco and the chopped cilantro. Stir until the cheese begins to slightly melt into the broth.
-
10
Taste the soup and adjust the seasoning with salt and pepper. Note that the cheese adds saltiness, so taste first!
-
11
Ladle the hot soup into deep bowls. Ensure each serving has a mix of whole potato chunks and creamy broth.
-
12
Top each bowl with several slices of fresh avocado, the remaining queso fresco, and a sprinkle of green onions.
💡 Chef's Tips
Use starchy potatoes like Russets or Yukon Golds; waxy potatoes won't break down enough to thicken the soup correctly. If you cannot find achiote oil, mix 2 tablespoons of neutral oil with 1/2 teaspoon of paprika for color. For an even creamier texture, you can blend one cup of the soup in a blender and stir it back into the pot. Always add the milk at the very end on low heat to maintain a silky, homogenous consistency. Authentic Locro is thick; if your soup looks too thin, mash more potatoes until the desired body is reached.
🍽️ Serving Suggestions
Serve with a side of Maíz Tostado (Andean toasted corn) for a delightful salty crunch. Pair with a small bowl of Ají Criollo (hot pepper sauce) for those who enjoy a morning spicy kick. A side of warm, crusty bread or a cheese empanada makes this a truly filling brunch. Enjoy with a fresh glass of Tomate de Árbol (Tamarillo) juice to balance the richness of the cheese. Add a poached egg directly into the hot soup for extra protein and a luxurious breakfast feel.