International Recipes and Cooking Around the World


Locro potato-cheese soup

(Ecuadoran, Peruvian potato-cheese soup)

Image by Sindy Mike

Average: 3.9 (75 votes)

Locro is a nourishing potato-cheese soup popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentinian locro is a vegetable and meat stew.

4 to 6 servings


  • Oil or butter -- 1/4 cup
  • Onion, minced -- 1/2
  • Garlic, minced -- 3 to 4 cloves
  • Potatoes, peeled and diced -- 1 1/2 to 2 pounds
  • Water or stock -- 4 cups
  • Milk -- 1 cup
  • Salt and pepper -- to taste
  • Muenster, queso fresco or mozzarella cheese, shredded -- 1 cup


  1. Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and saute until the onion is cooked down and translucent.
  2. Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30 to 45 minutes. Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
  3. Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.

Locro Variations

  • Saute 1 to 2 chopped ajís amarillos (yellow chili peppers) with the onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup. Ajís amarillos can be found online and canned or frozen in many Latin markets.
  • A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20 to 30 minutes.
  • Chopped avocado is often used as a garnish for locro.


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