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
9 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oil in a large pot over medium-high heat. Add diced onion and cook, stirring, until soft and translucent, about 3 minutes.
Step 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.
Step 3
Stir in cumin. Pour in milk. Remove from heat.
Step 4
Add cheese in batches, stirring after each addition until melted and soup is creamy. Season with salt and pepper to taste.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
