Locro de Papa

What it really is

A thick Andean potato soup finished with cheese and milk, commonly served with avocado.

Locro de papa is associated with Ecuador’s highlands. Some recipes add achiote or herbs; avocado and cheese are common finishing touches.

Locro de papa is an Andean Ecuadorian potato soup. Potatoes are cooked until tender in a seasoned broth; some soften or break down to give the soup its thick texture. Milk and cheese are common finishing ingredients, while avocado is often served as a topping or accompaniment. Individual recipes vary, and the name does not guarantee that every bowl contains the same dairy or garnish.

The dish is a potato-based soup, not a purée with a fixed smooth consistency. The broth can remain rustic, with potato pieces visible, or become thicker as some potato breaks down. Achiote or herbs may add colour and aroma in some recipes, but these details are not universal. Avocado and cheese provide a contrast to the warm soup; they should be listed as served components, especially if offered separately. Locro is part of a wider Andean family of soups, while “de papa” identifies this potato-centered version. A menu should specify milk, cheese and broth ingredients because they change both the taste and allergen profile. This description remains tied to the Ecuadorian highland preparation without claiming exclusive ownership of the broader locro tradition.

How it's served

• Serve freshly prepared at the temperature and consistency customary for the dish.
• State the main filling, protein, or accompaniment when a recipe varies.

How to write it on the menu

• Name the main ingredients and preparation used by the kitchen.
• Check the recipe and shared equipment before making allergen or dietary claims.