Soups & Stews
Locro de papa – potato and cheese soup
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Creamy soup from the Ecuadorian highlands.
Timing
- Preparation: 20 min.
- Cooking/Baking: 35 mins.
- Rest/cooling: none
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 430 kcal
- Protein
- ≈ 10.8 g
- Carbohydrates
- ≈ 47.9 g
- Fat
- ≈ 20.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 900 g floury potatoes · ≈ 900 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 1 onion (120 g) · ≈ 120 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 20 ml oil · ≈ 18.2 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 teaspoon achiote oil or 1/2 teaspoon mild paprika powder · ≈ 4.55 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 l vegetable broth · ≈ 1000 g · Assumed quantity / reference product
Gemüsebrühe (X416243) - 250 ml milk · ≈ 250 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 150 g mild cream cheese or crumbly brine cheese · ≈ 150 g · Assumed quantity / reference product
Frischkäsezubereitung Natur, mind. 60 % Fett i. Tr. (M710800) - 1 avocado · ≈ 150 g · Assumed item weight × count; total amount
Avocado roh (F502100) - 15 g spring onion greens · ≈ 15 g · Assumed quantity / reference product
Frühlingszwiebel/Lauchzwiebel, roh (G482100)
Not included in the base calculation
- Salt, pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 900 g floury potatoes
- 1 onion (120 g)
- 2 cloves of garlic
- 20 ml oil
- 1 teaspoon achiote oil or 1/2 teaspoon mild paprika powder
- 1 l vegetable broth
- 250 ml milk
- 150 g mild cream cheese or crumbly brine cheese
- 1 avocado
- 15 g spring onion greens
- Salt, pepper
Instructions
- Peel the potatoes, cut two thirds of them small and one third into 2 cm cubes.
- Dice the onion and garlic and sauté with oil and achiote over medium heat for about 5 minutes until translucent.
- Add potatoes and broth; Cook gently for 20-25 minutes until the small pieces fall apart. Lightly mash a third of the soup.
- Add milk, heat over low heat and stir in cheese. No more boiling; season with salt and pepper.
- Serve with avocado wedges and spring onion greens.
Tips
- Do not puree until smooth - small pieces of potato give the soup character.
- Food safety: Achiote oil is aromatic, paprika powder is only similar in color.
- Technology: Germany: For Queso fresco, a mild herder's cheese with a small amount of salt can serve as a labeled substitute.
