DISH RESEARCH · Dish
Locro de Papa
Also known as: Locro de papas
Thick Ecuadorian potato soup enriched with milk and queso fresco, seasoned with onion, garlic, cumin, achiote and cilantro.
About Locro de Papa
Locro de papa is a classic Ecuadorian potato-and-cheese soup associated especially with the Andean Sierra. This profile follows Ecuadorian cook Layla Pujol's version and fixes queso fresco from the cheeses her recipe documents.
Potato and milk create a mellow, comforting base, enriched by fresh cheese. Onion, garlic and cumin supply savoury warmth, achiote adds gentle earthiness and colour, and cilantro gives a fresh herbal finish.
The soup is pale golden, thick and creamy but deliberately not fully smooth. Partly mashed potatoes suspend small tender chunks through the broth, while softened queso fresco adds richness and a lightly curded texture.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Locro de Papa
Layla Pujol's Ecuadorian Locro de Papa with Queso Fresco.
- PotatoesCreamy and chunky soup body
- Cooking oilRefrito cooking fat
- White onionSweet savoury refrito base
- GarlicAromatic seasoning
- Ground cuminWarm earthy seasoning
- Achiote powderWarm colour and light earthy seasoning
- WaterSoup cooking liquid
- MilkCreamy dairy body
- Queso frescoFresh cheese richness
- CilantroFresh herbal finish
- SaltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Potatoes:
- Cooking oil: . The source names oil without specifying its crop or formula; the generic vegetable-oil route preserves that uncertainty
- White onion:
- Garlic:
- Ground cumin:
- Achiote powder: . Achiote is the Spanish name for annatto and maps to the established annatto route
- Water:
- Milk:
- Queso fresco:
- Cilantro:
- Salt:
Origins & food traditions
Ecuadorian cook Layla Pujol supplies the complete locro de papa recipe selected here and identifies it as a classic Ecuadorian potato-and-cheese soup common in the Andean highlands. Ecuador's official tourism site independently identifies locro de papa with the Sierra and Pichincha and describes potatoes and cheese as its essential base.
Cuisines & regions
- Ecuadorian Cuisine
- Andean Cuisine
- Andean Ecuadorian CuisineCatalogue link pending review
- Ecuadorian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.