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Locro de Papa (Ecuadorian Potato Soup)

A cheesy Ecuadorian potato soup flavored with annatto.
Locro de Papa (Ecuadorian Potato Soup)

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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


1 TBSP peanut oil
1 yellow onion, diced
2 garlic cloves, minced
1 tsp achiote powder (ground annatto seeds)
1/2 tsp ground cumin
salt & pepper
2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
4 cups vegetable broth
1 cup half & half
1 cup shredded cheddar cheese
1 bunch freshly chopped cilantro leaves
1 avocado, peeled, pitted, and diced
1 cup shredded Monterey jack cheese


1. Heat the oil in a dutch oven over medium heat. Add the onion, garlic, achiote, cumin, 1 tsp salt, and 1/4 tsp pepper. Stir to combine and cook, stirring occasionally, until the onion softens, about 5 minutes.

2. Add the potatoes to the pot and stir to combine. Stir in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover the dutch oven and simmer until potatoes are tender, 15 to 20 minutes.

3. Using a potato masher mash the potatoes in the soup so they're mashed but still a little chunky.

4. Stir in the half & half until heated through. Stir in the cheddar cheese until completely melted. Season the soup with salt & pepper to taste.

5. Ladle into bowls and top with the fresh cilantro, avocado, and Monterey jack cheese.

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