Locro de Papa — Creamy Potato & Cheese Soup
A warming Ecuadorian potato soup where creamy cheese melts into a savory broth, finished with crusty bread. Total comfort in one pot.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
comfortcozyecuadorianvegetariancheesecreamytenderweeknight
Ingredients
- 1.5 lbs potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 1.5 cups cheddar or white cheese, crumbled
- 5 cups vegetable or chicken broth
- ½ cup heavy cream
- 4 slices crusty bread (for serving)
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and cook until softened, about 3 minutes.
- 2
Add potato cubes and broth. Bring to a boil, then simmer until potatoes are very tender, about 10 minutes.
- 3
Stir in the crumbled cheese and heavy cream. Cook, stirring occasionally, until cheese melts and soup thickens, about 3 minutes.
- 4
Season with salt and black pepper to taste.
- 5
Ladle soup into bowls. Top with extra crumbled cheese and serve with warm crusty bread on the side.
Tools you’ll need
- large pot (3-quart or larger)
- wooden spoon
- ladle
- cutting board
- knife
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