Ecuadorean Potato Soup – “Locro de Papas”

Recipe By: Calphalon Team  -  Originally Published: 9/20/2011


Bijol is a very tasty annatto seed paste and is also called achiote.  This condiment is used for coloring and seasoning popular dishes from areas in Mexico and South America. 

  • Servings: Serves 4-6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup


1/4 c. oil

2 medium onions, diced

1 1/2 - 2 lbs. potatoes, peeled and diced

2 c. water

3 c. milk

1 c. queso fresco or Mozzarella cheese, shredded

salt and freshly ground pepper

Bijol coloring, a small portion for the color

2 avocados, sliced​


Heat the oil in a fry pan over medium heat.  Add the onions and sauté until translucent.

In a large sauce pan, add the water, potatoes and a tsp. of salt.  Bring to a boil, then remove the foam that forms on the top.

Stir in the cooked onions and milk.  Bring to a boil, then add the cheese, salt, pepper and bijol. 

Reduce heat to low and simmer until potatoes are soft and falling apart, about 40 minutes.

Mash the potatoes a bit with the back of a spoon to thicken the soup.  Leave the soup a little chunky.

Add salt and pepper as needed.  Serve the soup with a few slices of avocado in each soup bowl.