South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Locro de Papa
Ecuador's warming potato and cheese soup thickened until velvety, brightened with achiote, and topped with fresh avocado, ají, and a soft poached egg.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Prepare the base: In a large soup pot, melt the butter over medium heat. Stir in the achiote powder to color the butter, then add the diced onion and sauté until soft.
- 2
Cook the potatoes: Add the cubed potatoes to the pot and stir to coat them in the achiote butter. Pour in just enough water or vegetable broth to cover the potatoes.
- 3
Boil and mash: Bring to a boil and simmer until the potatoes are very tender (about 20-25 mins). Use a potato masher to crush about half of the potatoes directly in the pot to naturally thicken the soup.
- 4
Make it creamy: Lower the heat. Pour in the milk and stir continuously, allowing the soup to heat through without boiling.
- 5
Add cheese: Stir in the crumbled queso fresco until it begins to melt and stretch.
- 6
Garnish and serve: Serve hot, topped with sliced avocado, extra cheese, and toasted corn nuts (tostado).
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving180
Calories
7 g
Protein
22 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Locro de papa is an Andean potato soup from Ecuador thickened entirely by the potatoes breaking down as they simmer, with no flour or roux involved, finished with melted cheese and topped at the table with avocado.
Listahan note
This version mashes some of the simmered potatoes directly in the pot to thicken the soup, and stirs in cheese only once the soup has come off a full boil so it melts smoothly.
Technique cues
- Simmering the potatoes until they're falling-apart soft, then mashing some directly in the pot with the back of a spoon, is what thickens this soup, no flour or roux involved.
- A gentle onion saute in butter before the potatoes and milk go in builds a mellow base that a raw onion added later wouldn't provide.
- Cheese stirred in off the heat, once the soup has come down from a full boil, melts smoothly instead of turning grainy or separating from too much direct heat.
- The finished soup should coat the back of a spoon thickly, closer to a stew than a broth, once enough potato has broken down into the liquid.
Kitchen flow
- Parallel prep
- While Locro de Papa simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the queso fresco or mozzarella.
- Make-ahead
- Locro de Papa is a genuine make-ahead dish — it actually tastes better the next day once queso fresco or mozzarella have had time to meld; make it a day early and reheat gently. The simmer step is what sets the pace here.
- Leftover move
- Leftover Locro de Papa is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the queso fresco or mozzarella. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Locro de Papa soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the queso fresco or mozzarella.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 lbs potatoes
Structural base
Purpose: lbs potatoes defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup queso fresco or mozzarella crumbled
Flavor support
Purpose: cup queso fresco or mozzarella crumbled supports the balance of Locro de Papa and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup milk
Richness and texture
Purpose: cup milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 white onion diced
Aromatic base
Purpose: white onion diced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp butter
Richness and texture
Purpose: tbsp butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Top each bowl with sliced avocado and extra crumbled cheese right at the table, rather than stirring them into the pot.
- Serve immediately after the cheese is stirred in, since a potato soup this thick can turn gluey the longer it sits off heat.
- Leftover locro thickens further in the fridge, so reheat gently with a splash of milk to loosen it back to a spoonable consistency.
Ingredient swaps
- Dairy-free direction
- Swap the butter for full-fat coconut milk or a dairy-free cream alternative, added at the end rather than simmered long — the texture shifts slightly but the dish holds together. This one leans on the achiote powder.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the achiote powder.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the achiote powder.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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