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Ecuadorian Locro (Potato and Cheese Soup)

Ecuadorian Locro (Potato and Cheese Soup)

Image credit to: Beth Harris


  • 4 cups water
  • 2 lbs starchy potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3-4 cloves garlic, chopped
  • 1 tsp salt, plus more to taste
  • 1 cup whole milk, whole is best
  • 2 tsp achiote powder or 1/4 tsp turmeric and 1 tsp smoked paprika
  • pepper to taste
  • 6 oz grated cheese
  • To serve, optional but very nice additions:
  • Avocado
  • Romaine lettuce, slivered
  • Tomatoes, chopped orĀ Chimol


Bring water to a boil in large pot. Add potatoes, onions, garlic and salt and cook until potatoes are tender. While still in pot mash potatoes with a wooden spoon against side of pot, leaving some chunks.

Reduce heat to low and stir in seasonings and milk. Taste and adjust for salt and pepper. Cook until heated through.

Remove from heat and stir in cheese. Taste and adjust for salt and pepper again.

Serve soup in bowls and share garnishes.

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