A taste of the Andes: Vegetarian Locro de Papa (Ecuadorian Potato Cheese Soup)
Embark on a culinary adventure to the highlands of Ecuador with this vegetarian twist on the beloved Locro de Papa soup. Creamy, cheesy, and bursting with potato flavour, this hearty dish is a comforting embrace on a chilly day.
| Course | Cuisine | Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|---|---|
| Main Course | Ecuadorian | 4 | 15 mins | 30 mins | 350 per serving |
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp achiote powder (optional)
- 1 tbsp chopped fresh cilantro
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 1 cup milk (can use plant-based milk for vegan option)
- 1/2 cup grated queso fresco cheese (or substitute with Monterey Jack or mozzarella)
- Salt and black pepper to taste
- For garnish: Chopped fresh cilantro, avocado slices, aji sauce (optional)
Method:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, cumin, achiote powder (if using), and cilantro. Cook for another minute, until fragrant.
- Add vegetable broth and potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Using an immersion blender or a regular blender in batches, puree about half of the soup until smooth. Return the puree to the pot with the remaining unblended soup.
- Stir in milk and cheese. Cook for 5 minutes more, until cheese is melted and soup is heated through. Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro, avocado slices, and a drizzle of aji sauce (optional).
A Special Note:
Locro de Papa is a true celebration of simplicity, showcasing the humble potato in all its creamy glory. The addition of achiote powder lends a vibrant orange hue and a subtle earthy flavour, reminiscent of annatto seeds. Each spoonful was a comforting blend of textures, with smooth potato puree contrasting the chunky bites. This vegetarian version felt just as hearty and flavourful as the traditional recipe, making it a perfect addition to my international vegetarian recipe collection.
Tips:
- To make the soup thicker, mash some of the cooked potatoes before adding the milk and cheese.
- You can adjust the amount of achiote powder depending on your desired colour and flavour intensity.
- For a spicier kick, add a pinch of red pepper flakes to the soup while it simmers.
I hope you enjoy this journey into Ecuadorian flavours!
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