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March 25th, 2014

Ecuadorian Potato Soup with Cheese and Avocado


By Hannah Donaldson
Travel Consultants

"I was first served locro de papa at the Plaza Grande hotel in Quito. It’s a very simple idea, but really tasty and certainly filling: probably wasn’t a good idea as a starter! All the locals had their own idea about the best method of making it as it’s an Ecuadorian favourite, and now one of mine."  

  • Prep: 15 minutes
  • Cook: 1 hour
  • Total time: 1 hour, 15 minutes
  • Recipe serves: 6


  • 1 medium onion
  • 2 tbsps olive oil
  • 1.5 kg baking potatoes
  • 1.5 kg baking potatoes
  • ½ tsp ground cumin
  • 7 cups of water
  • 1 cup of milk
  • 300g (more or less according to preference) white cheese such as feta
  • 2 avocados
  • Salt and pepper to taste


  1. Peel the potatoes and cut them into rough chunks, then place them in a large bowl of water to stop them discolouring.
  2. Warm the oil over a medium-high heat in a fairly large pan, add the onions and half of the potatoes. Cook, stirring frequently, until the onion is softened, about 4-5 minutes. Add the cumin, seasoning, and cook, stirring for a further minute.
  3. Add the water, stir to scrape up any brown bits stuck to the bottom of the pan, and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are very tender, about 25-30 minutes.
  4. Mash or blend the potatoes into the broth. Remove the remaining potatoes from their bowl of water, drain them well, and add them to the pan. Simmer, partially covered, until they are tender: about 20 minutes more.
  5. Stir in the milk and the cheese (roughly chopped), and increase the heat to bring the pan to a simmer again, stirring. Remove from the heat.
  6. Slice the avocado. Ladle the soup into bowls, top with avocado, and serve with fresh crusty bread.

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