Locro de Papa con Aguacate y Queso (Andean Creamy Potato & Cheese Soup) – Authentic Ecuador Recipe

Ingredients for Locro de Papa con Aguacate y Queso (Andean Creamy Potato & Cheese Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) russet and Yukon Gold potatoes, prepped into bite-sized pieces
• 1.5 cups cubed queso fresco, washed and trimmed
• 1 cup sliced ripe avocado
• 1 medium onion and 3 cloves garlic, finely minced with achiote oil
• 1.5 tbsp traditional Ecuador seasoning (white scallions, cumin, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and achiote oil for 3–4 minutes until fragrant.
2. Stir in white scallions, cumin, cilantro and toast for 45 seconds to release the essential oils of Ecuador's kitchen.
3. Add russet and Yukon Gold potatoes and cubed queso fresco, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in sliced ripe avocado, adjust seasoning, and ladle steaming hot into deep bowls.