Creamy Potato & Cheese Soup (Locro de Papa)
Ecuadorian comfort in a bowl: waxy potatoes melt into a rich, cheesy broth spiked with cumin and topped with avocado, jalapeño, and lime. Weeknight dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
Ingredients
- 1.5 lb waxy potatoes (such as Yukon Gold), cubed
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- 1 cup sharp cheddar or similar hard cheese, cubed or shredded
- ½ cup whole milk or evaporated milk
- ¾ tsp ground cumin
- 1 medium ripe avocado, sliced (for serving)
- 1 whole jalapeño, sliced (for serving)
- 1 whole lime wedges (for serving)
Instructions
- 1
Heat oil in a large pot over medium-high heat. Add diced onion and cook, stirring, until soft and translucent, about 3 minutes.
- 2
Add cubed potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered until potatoes are fork-tender, about 12 minutes.
- 3
Stir in cumin. Pour in milk. Remove from heat.
- 4
Add cheese in batches, stirring after each addition until melted and soup is creamy. Season with salt and pepper to taste.
- 5
Ladle soup into bowls. Top each with avocado slices, jalapeño, and a squeeze of lime.
Tools you’ll need
- large pot (4–5 quart)
- ladle
- wooden spoon
- knife and cutting board
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