Last Updated on May 31, 2015 by Chef Mireille
Locro de Papa is a traditional Ecuadorian soup made of potato and cheese. In traditional times when people could not afford cheese, peanuts would be used instead. It originates from the Andean region of Ecuador.
After visiting Mi Tierra, the best store in the NYC area for Latin food products, I came home with this authentic cheese from the Ecuadorian Andes – Cayambe. I realize this may be difficult to find, so you can also substitute queso fresco in this recipe. However, Cayembe is a mild flavored semi-soft cheese which melts beautifully to give this soup a luscious texture.
Serves 8
Ingredients:
- 10 potatoes (3 1/2 lbs.), peeled and chopped
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 3/4 teaspoon ground achiote seed/annato
- 7 cups water
- 1 cup milk
- 1 cup Cayambe cheese, grated + extra for garnish
- salt, to taste
- 1/4 cup cilantro,finely chopped
- chopped tomatoes or avocado (for garnish)
Heat oil. Add onion, garlic, cumin and achiote. Cook on low heat for about 5 minutes until onions soften.(or you can use store bought sofrito)
Add water and potatoes. Cook until potatoes are tender, about 20 minutes after it comes to a boil.
Using an immersion blender, partially puree about halfway. There should still be some chunks of potatoes left.
On medium heat, add salt, cheese and milk and simmer for 5 minutes, stirring frequently. Add cilantro and cook another 5 minutes.
Garnish with tomatoes (or avocado) and cheese.
Serve with Aji Criolla.
Notes:
This soup is traditionally garnished with chopped or sliced avocado, but I don’t eat avocados and since I was the only one to eat it on the day I made it, I garnished with tomatoes instead.
Depending on the region of Ecuador, this soup may be also garnished with toasted corn nuts or roasted choclo corn (large kerneled white corn from South America) and can include cabbage, green vegetables or blood sausage.
I really enjoyed this soup as it was not as thick and heavy like American style potato-cheddar soups.
So when you have those potatoes that are starting to grow eyes and roots coming from them, use them up quick by making this delicious soup!
…linking to Souper Sunday , No Waste Food Challenge hosted by me & Jacqueline‘s No Croutons Required hosted by Lisa
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
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Chef Mireille
Wow wow your soup looks stunning..very nicely captured Mir..
Mi Tierra is the store you took me to, right? Now that is my go to store for Latin American groceries. That is a beautiful click! Love the bowl you used to serve the soup. Nice choice of bowl to serve the yellow soup. Soup looks delicious!
yes it is Usha
The soup look amazing. Loved the presentation.
Same pinch Mir. I picked the same country, same recipe and same source:) This was one of the most popular soups at home this season!
send me that bowl please…it is so tempting..the color and the creamy texture…i am in love…and i see a couple of new ingredients here
Potatoes and pumpkin together are a wonderful combo in itself , soup looks tempting!
I'm not sure if my previous comment went through.
Your pics look too good and that potato soup is just popping out of the monitor. Too good.
wow such an tempting potato cheese soup , same pinch mir I too chose the same country 🙂 the soup is truly divine looking !!
Such a nice soup Mir and the clicks are so good..
I love a good potato-cheese soup. This one looks great–I love that it is lighter than some versions. Thanks for sharing it with Souper Sundays this week. 😉
I think you caught the essence of the soup in that beautiful image. Love the color of that soup.
Mir I am gazing at thst click..I don't even want to read..wow..simply awesome. The soup looks vibrant and wholesome. Fantastic. .love it.
A lovely hearty, warming autumnal soup recipe – thank you for sharing with the No Waste Food Challenge. 🙂
Great combination of flavours – one for the cooler Autumn nights 🙂
Lovely bowl Mir and it makes that yellow soip to pop up so bright!! So Iooks hearty! !
tempting soup and interesting blend of flavours….
Bookmarking this one Mir. Substitute for annatto can be pepper and nutmeg?
no tumeric is better sub. it is mostly for color
Wow always like that potato and cheese combination soup looks so creamy yumm…
The first pic looks brilliant…your new camera seems to be doing wonders! I've never tried potato with cheese before…must be be very good
Very comforting & inviting soup.