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Ecuadorian Peruvian Locro

December 2, 2010

A lovely potato and cheese soup eaten frequently in Ecuador and Peru.  The “locro” eaten in Argentina is a meat and vegetable stew.  I spent many weeks in Ecuador in a few cities and throughout the Galapagos and this soup is frequently seen at many restaurants and people’s homes.  It is always similar however a few people may spice it up with some chilis too.  A great soup for a main course as it is very filling.  It was always a happy sight to see after a day of diving and you were cold from being in the water all day and starving after all the energy used during multiple dives.  Enjoy the great and simple flavor of South America.

Ecuadorian  Peruvian Locro


  •  1/4 C. Butter
  • 1/2 Onion (finely chopped)
  • 3 Garlic Cloves (minced)
  • 4-6 Potatoes (peeled and diced)
  • 4 C. Chicken Stock (or Veg. Stock or Water)
  • 1 C. Milk
  • Salt
  • Freshly Ground Pepper
  • 1 C. Queso Fresco (diced) (or Mozzarella)
  •  1 Avocado (diced) (for Garnish) per 4 Servings *


  1. Heat the butter over medium heat in a large pot; add the onion and garlic and simmer until the onion is translucent
  2. Stir in the potatoes, stock, milk, salt and pepper and bring to a boil
  3. Reduce heat to low and simmer until potatoes are falling apart (about 30 minutes)
  4. Mash the potatoes slightly to thicken the soup (leaving it a bit chunky)
  5. Remove the soup from the heat and stir in the cheese; adjust seasoning
  6. Serve immediately in a warmed soup bowl
  7. Garnish with additional cheese and avocado

*  Variations

  1. Yellow Chili Peppers (saute with the onion)
  2. Yellow Corn Kernels (about 1 C.) Add to the soup after it has simmered
  3. Diced Avocado (used as a garnish; as shown above)

(Serves 4-Main Course)

Adapted from

2 Comments leave one →
  1. December 18, 2010 20:25

    I love all locro soups, this is my “go to”.


  1. Ecuadorian Peruvian Locro | Indian Chef | Recipe Blog

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