Ecuadorian Locro - Creamy Cheese Potato Soup with Yukon Gold
A comforting Ecuadorian potato soup that transforms simple Yukon Gold potatoes into a rich, creamy dish with queso fresco cheese. The potatoes break down slightly during cooking to create a naturally thick texture while maintaining some chunks for substance. Perfect for cold weather dining or as a hearty side dish to grilled meats. This version stays true to traditional preparation methods, building flavor through slow-simmered onions and garlic before adding the potatoes and dairy. The queso fresco adds authentic Latin American flavor and creamy richness without overwhelming the potato base.
Ingredients
- ½ cup butter
- 1 quart yellow onion, 1/4-inch dice
- 1 tablespoon garlic, minced
- 2 quarts Yukon Gold potatoes, 1-inch dice
- 2 quarts vegetable stock
- 2 cups milk
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 cups queso fresco cheese, crumbles
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Melt butter in large pot without burning
- 2
Add onions and garlic, simmer until onion becomes translucent
- 3
Stir in potatoes, stock, milk, salt and pepper
- 4
Bring to boil then reduce heat to low
- 5
Simmer until potatoes reach al dente texture
- 6
Remove from heat and stir in cheese
- 7
Taste and adjust seasonings as needed
- 8
Check consistency and add cooking liquid if too dry
- 9
Transfer to serving container
- 10
Garnish with chopped parsley
Tips
Dice potatoes uniformly for even cooking and optimal texture
Add cooking liquid gradually if mixture becomes too thick during reheating
Substitute yellow chili peppers for heat or add corn kernels for traditional variation
Good to Know
refrigerate up to 3 days in covered container
prepare 1 day ahead, reheat gently adding liquid as needed
serve hot as main dish with crusty bread or as side dish
Common Mistakes
avoid burning butter during initial melting
do not overcook potatoes to prevent mushiness
add cheese off heat to prevent curdling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute olive oil for butter and use plant milk with nutritional yeast instead of regular milk and cheese for similar richness.
What if my soup is too thin?
Simmer uncovered to reduce liquid or mash some potatoes against the pot sides to naturally thicken the base.
How long does leftover locro keep?
Store refrigerated for up to 3 days. Reheat gently and add milk or stock to restore creamy consistency.