Locro de Papas
Locro de Papas is one of Ecuador’s most beloved comfort foods, a humble potato soup transformed into something rich and satisfying through simple ingredients and patience. This Sevy’s Daily version began as a way to use up a duck stock made from a leftover carcass, some aging potatoes that needed cooking, and a handful of mushrooms sitting in the refrigerator.
It is where I started day-dream a little bit and it brought me all the way back to my half year in Ecuador standing in the kitchen, my room mate on a weekend trip leaving me with few things to do, so I grabbed myself a cold beer from the fidge, sat on the porch and started to think about dinner, and for once I wanted to cook something ecuadorian in Ecuador. I got my laptop out and started searching, I did not have much in the house, some potatoes some onions, cheese and off course the standard things. After a while, there it was I found a recipe for a potato soup that I was going to try and make, little would I know that it would become so popular that, by evening I was dining in the courtyard of the house with 6 more people who brought tables, a bottle of wine candles and a whole lot of pleasant stories. So below my version that I enriched a bit with some chorizo and stock rather than plain water and salt now years later.
The result is a fusion of traditions: the creamy potato base of an Ecuadorian locro, the smoky depth of Spanish chorizo, and the rich stock-making philosophy found in kitchens across Europe. Blending most of the soup creates a velvety texture while leaving enough chunks behind to remind you that this is still a rustic family meal.
Perfect for cold evenings, meal prep, or making the most of ingredients that deserve a second life.
Locro de Papas
Equipment
- 1 Large soup pot or Dutch Oven
- 1 Wooden Spoon or spatula
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring spoons
- 1 Blender or immersion blender / countertop blender
- 1 Ladle
- Soup bowls for serving as many as needed
Ingredients
For the locro
- 1.5 kg potatoes peeled and diced
- Remaining 3 red onions finely diced
- 250 g mushrooms sliced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground smoked paprika powder
- 1 tbsp neutral oil or duck fat if at hand
- 2 chorizo sausages cubed/schredded optional but delicious
- 1 litre duck or chicken stock more as needed
- Salt and black pepper to taste
To finish
- Parsley leaves chopped
- Crumbled fresh cheese like feta or a mozzarella
- Avocado cubed or in elegant slices
- Sliced or green chili optional for an extra spice kick
Instructions
Build the Flavor Base
- Heat the oil or duck fat in a large soup pot over medium heat.
- Add the chorizo and cook for 3–4 minutes until it starts releasing its oils and develops some color.
- Add the sliced onions and cook for 5–7 minutes until softened.
- Stir in the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
Cook the Potatoes
- Add the diced potatoes and stir to coat them in the chorizo and onion mixture.
- Pour in the stock and bring to a gentle simmer.
- Cook for 20 minutes.
- Add the Mushrooms
- Add the sliced mushrooms and continue simmering for 10–15 minutes, or until the potatoes are completely tender.
Blend the Soup
- Carefully remove approximately 70% of the soup and blend until smooth.
- Return the blended soup to the pot and stir well to combine with the remaining chunky portion.
Adjust and Season
- If the soup is too thick, add a little extra stock until it reaches your preferred consistency.
- Season with salt and freshly ground black pepper to taste.
Serve
- Ladle the soup into bowls.
- Top with chopped parsley, crumbled feta or mozzarella, avocado slices, and fresh chili if desired.
- Serve immediately.
Notes
- Duck stock provides the richest flavor, but chicken stock works very well too.
- The soup will thicken after cooling and is often even better the next day.
- Blend more or less of the soup depending on your preferred texture.
- For a milder family-friendly version, omit the fresh chili and use a mild chorizo.
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