Potato Soup or Locro de Papa is a hearty and comforting soup from Ecuador. It is made with simple ingredients and spices yet very delicious. Although it is a soup, the name Locro – “rugru” in Quechua (Andean native language) means stew. This potato soup is a great dish for children, tasty and nutritious. The vegetarian recipe uses originally cow’s milk instead of coconut milk. Cheese (1/4 cup) is added to the soup and as a garnish. However, I have made this adaptation to be lactose free. It serves 4 portions. I made it for Cultures day and it used to be a staple in the lunch menu at Guanacaste Waldorf Inspired School in Costa Rica. Please send us a message if you have any questions.
Ingredients
3 large Russel potatoes or 6 medium yellow potatoes
1 tablespoon of vegetable oil or olive oil
1 white onion
2 green onions
4 cloves of garlic
1/4 cup of chopped cilantro
2 teaspoons of cumin
1 teaspoon of turmeric
1.5 teaspoon of paprika
1 teaspoon of salt
1 teaspoon of pepper
16 oz. vegetable stock or water with a vegetable bullion cube
1 cup of coconut milk
cooked corn kernels, parsley and avocado to garnish
Preparation
- Chop the onions and the garlic.
- Stir-fry in a pot the diced onions and garlic with the vegetable oil until onions are translucent, about 2 minutes.
- Prepare a “refrito” or sauce with the refried onion mixture and all the spices: cilantro, cumin, turmeric, paprika, salt and pepper.
- Cook for 2 minutes on medium heat and add the potatoes cut in cubes.
- Mix this for about 2 more minutes and add the vegetable stock or water with bouillon.
- Cook for about 20 minutes or until the potatoes are soft.
- With a potato masher, mash about three quarters of the potatoes in the pot.
- Alternatively you may blend it in parts to the desired creamy consistency.
- Add the coconut milk and cook for 5 minutes.
- Add salt and pepper to taste.
- Let it cool a little before serving and add corn kernels, cilantro and avocado slices to garnish.
- Soup is great accompanied with warm garlic bread or a slice of corn bread.
