Locro de papa

We had a group cooking lesson at the Yanapuma Spanish School. We learned to make locro de papa, a traditional Ecuadorian potato-based soup with queso fresco and avocado.

The recipe seems to be slightly different everywhere, and amounts below are “to taste” – no measuring spoons here!

The result is a thick, filling soup. We’ve had locro de papa in several places, and it’s always been tasty. We’ll have to try to make it again in the future!


  • Potatoes (red, though other varieties are fine. Smoother is better)
  • Queso fresco
  • Green onions
  • Cilantro
  • Vegetable oil
  • Achiote (annatto) – as a colorant


  • Peel, cut into cubes, and boil potatoes
  • Crumble queso fresco
  • Chop green onions and cilantro (leaves only)
  • Cut avocados into wedges
  • Sauté some of the onions, cilantro, salt in vegetable oil with achiote
  • Pour several cups of water into the sautéed onions; simmer. More water leads to a thinner broth; use less water for a thicker broth.
  • Put the cooked potatoes into onion mix; bring to boil. Cook 25mins. Mash some but not all of the potatoes in the pot; leave some as chunks
  • Serve with crumbled cheese, avocado wedges, extra cilantro and onions
Ingredients for locro de papa
Cooking up two batches
Enjoying the finished product

3 replies on “Locro de papa”

Thanks so much for sharing these. At some point, I was able to “comment” on your blog. No longer. So I’ll tell you via email that I am really enjoying following your exciting travels.

I a childhood friend of Lauren’s mom, Linda, who invited me to follow the blog.

Thanks so much for allowing me to do so.

Oh, and the soup looks delicious.

Ellen Embardo

Sent from my iPhone



Steve, Trip looks really cool so far. I really enjoyed looking through your pics. Hope all is well and your Spanish is improving!

– Brian


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