Day one hundred and three


Locro de Papa

Locro de Papa Ecuatoriano (from

Locro de papa is a cheesy potato soup that is a staple of Ecuadorian cuisine. It’s traditionally garnished with avocado, and served with a spicy aji sauce. Locro de papa is simple and fairly quick to make, with basic ingredients. It’s nourishing and filling – the perfect comfort food. You can add a little aji amarillo paste to the sautéed onion if you like a little kick. Corn is also a popular addition (the large kernel Andean choclo corn is delicious).

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Yield: Serves 6.


  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 tablespoons aji amarillo paste (optional)
  • 1 teaspoon cumin
  • 2 pounds white or yellow potatoes
  • 2 cups chicken stock
  • 2 cups water
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 egg
  • 5 ounces monteray jack cheese, grated
  • Diced avocado for garnish (optional)
  • Crumbled queso fresco cheese, for garnish (optional)
  • Aji sauce (optional)


  1. Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
  2. While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
  3. When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
  4. Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
  5. Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
  6. Mash the potatoes thoroughly in the pot with a potato masher.
  7. In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
  8. Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
  9. Serve soup hot, garnished with chopped avocado and crumbled queso fresco cheese.
  10. Serves 6 generously.

I used red onion, milk only (no cream), mozzarella cheese and vegetable stock (I thought I had tons of chicken stock at the house, but alas there was none) because of what I had in my house.  I need to be a better planner with my ingredients, so I can make more authentic recipes!  But I guess this version was a little healthier than the authentic one.  I also didn’t include the aji sauce, so it definitely lacked spice.  It was very filling, though, and I’ve enjoyed it for two lunches in a row.

A few people have offered to share their family recipes with me, so I’m looking forward to learning with the masters.  Maybe I can convince some of their moms or grandmas to cook alongside me?  Then it would really be authentic!

Brazilian Biscoitos de Maizena

One thought on “Day one hundred and three

  1. Pingback: One hundred and twenty-three | threehundredsixtysixdays

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