Ecuadorian Soup Recipe

Ecuador is a country known for its rich cultural heritage, diverse landscapes, and vibrant cuisine. The heart of Ecuadorian food lies in the comforting, flavorful soups that have been passed down through generations. Ecuadorian soups are more than just a meal-they’re a way to bring people together, warm the soul, and celebrate the abundance of local ingredients. From the highlands to the coast, these soups are as varied as the regions themselves.

Today, we’re going to dive into one of Ecuador’s most beloved soups: Locro de Papa-a creamy potato soup that perfectly captures the essence of Ecuadorian home cooking. Known for its comforting texture, flavorful broth, and hearty ingredients, Locro de Papa is a dish that combines simplicity with bold flavor. Whether you’re looking to bring a taste of Ecuador into your kitchen or simply want to try something new, this soup is a must-try.

Let’s explore everything you need to know to recreate this dish-from the ingredients to expert tips, recipe variations, and more!

Ecuadorian Soup Recipe: Locro De Papa

Locro de Papa is a traditional Ecuadorian soup that features creamy potatoes as the base, with a rich broth filled with cheese, avocado, and sometimes, a hint of spice. It’s comforting, satisfying, and a true representation of Ecuadorian cuisine.

Ingredients Needed

Here’s a breakdown of what you’ll need to make an authentic Locro de Papa:

• Potatoes (preferably waxy, like Yukon Gold) – The star of the show! Potatoes are the main ingredient and give the soup its creamy texture.
• Onion – A key aromatic base that adds depth and sweetness to the soup.
• Garlic – For an extra punch of flavor and earthiness.
• Tomato – Adds acidity and a slight sweetness that balances the richness of the soup.
• Corn (optional, but highly recommended) – A common ingredient in Ecuadorian cuisine, corn adds a slight sweetness and chewy texture.
• Cheese (usually fresh Ecuadorian cheese, but a mild queso blanco works too) – The cheese melts into the soup, making it rich and creamy.
• Avocado – A garnish that adds a creamy, fresh contrast to the warm, rich soup.
• Cilantro – Fresh cilantro gives a pop of freshness and adds another layer of flavor.
• Chicken or vegetable broth – This creates the foundation of your soup and provides savory depth.
• Aji or hot sauce (optional) – For those who love a little kick, adding aji (Ecuadorian hot pepper) or a mild hot sauce will bring the soup to life with some heat.
• Butter or oil – For sautéing the onions and garlic to create a flavorful base.
• Salt and pepper – To taste, always essential for seasoning.

Cooking Instructions

Here’s how to make this comforting Ecuadorian soup from scratch:

1. Prepare The Ingredients

   • Peel and dice the potatoes into medium-sized chunks.
   • Finely chop the onion and garlic.
   • Dice the tomato and set it aside.
   • If using corn, cut the kernels off the cob.

2. Sauté The Aromatics

   • In a large pot, heat a couple of tablespoons of butter or oil over medium heat.
   • Add the chopped onions and garlic, sautéing until the onions are soft and translucent, about 5 minutes.
   • Add the diced tomatoes to the pot and cook for another 2-3 minutes, allowing the tomato to soften.

3. Add The Potatoes And Broth

   • Add the diced potatoes to the pot and stir to combine with the sautéed mixture.
   • Pour in the chicken or vegetable broth, enough to cover the potatoes by about an inch.
   • Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.

4. Mash And Simmer

   • Once the potatoes are soft, use a potato masher to mash them directly in the pot. You want to mash them a little bit to thicken the soup but leave some chunks for texture.
   • If you prefer a smoother texture, you can use an immersion blender, blending only part of the soup, or blending the soup completely.
   • Stir in the corn (if using) and let the soup simmer for another 5-7 minutes.

5. Add The Cheese And Season

   • Add the fresh cheese to the soup, stirring until it melts into the broth. This will give the soup a creamy, indulgent texture.
   • Season with salt, pepper, and a little bit of aji or hot sauce, if you like a touch of spice.

6. Serve

   • Ladle the soup into bowls. Top with fresh cilantro and slices of ripe avocado for a finishing touch.

Ingredient Insights

Each ingredient in Locro de Papa brings its own contribution to the overall flavor profile, making the soup comforting and balanced.

• Potatoes: Not just the base, potatoes are also responsible for the creamy texture that makes this soup so rich and satisfying.
• Cheese: The cheese gives the soup a velvety smoothness and adds a mild tang that complements the potatoes perfectly.
• Corn: This optional ingredient provides a touch of sweetness and chewy texture, which contrasts beautifully with the soft potatoes.
• Avocado: Adding slices of ripe avocado to the top of the soup not only enhances the flavor but also gives the soup a fresh, creamy lift.
• Aji (hot sauce): Ecuadorian cuisine loves its spice, and adding aji to the soup gives it a vibrant kick that cuts through the richness of the soup.
• Cilantro: Fresh cilantro adds a bright, herbal note that balances the heaviness of the cheese and potatoes.

Expert Tips

• Potato Type: The type of potato you use is important. Waxy potatoes like Yukon Golds hold their shape and contribute to a creamier texture, while starchy potatoes will break down more and create a thicker soup. Choose your potato based on the texture you prefer.
• Cheese Choice: If you can’t find Ecuadorian cheese, look for a mild, crumbly cheese like queso blanco or panela. The key is to use a cheese that melts well into the soup.
• Consistency: If you want a thicker soup, you can mash more potatoes or reduce the amount of broth. For a thinner consistency, simply add more liquid.
• Make it Ahead: This soup gets better the next day as the flavors continue to develop. Make a batch in advance and reheat it for an even more flavorful experience.
• Garnish: Don’t skip the cilantro and avocado! They’re not just garnishes, but essential components that complete the dish.

Recipe Variations

• Chicken Locro de Papa: Add cooked, shredded chicken to the soup for a heartier version. It’s a great way to add protein and a bit more flavor.
• Vegetarian Version: For a vegetarian twist, simply omit the chicken broth and use vegetable broth, and perhaps add some extra vegetables like carrots or peas for more depth.
• Spicy Locro: Add more aji or a chopped jalapeño pepper if you love heat. You can also serve the soup with hot sauce on the side for everyone to customize their level of spice.
• Locro with Herbs: Some variations of Locro de Papa use herbs like oregano, bay leaves, or cumin to deepen the flavor of the broth.

Final Words

Locro de Papa is a quintessential part of Ecuadorian comfort food and offers a beautiful glimpse into the country’s rich culinary traditions. Its creamy, hearty texture combined with the fresh and vibrant flavors of avocado and cilantro makes it a dish that is both satisfying and refreshing. Whether you’re looking to try something new or want to bring a bit of Ecuador into your kitchen, this soup is guaranteed to hit the spot.