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Ecuador recipe: Marco's Locro Soup

Our guide in Ecuador, Marco Toscano, shared this recipe for Locro soup with us. Enjoy!

Saquisilí market, where you could pick up your ingredients (or your local supermarket will do)Saquisilí market, where you could pick up your ingredients (or your local supermarket will do)


  • 10 medium-sized potatoes, peeled and cut into large and small squares
  • 2 tablespoons canola oil or butter
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons cumin (if required)
  • 1 teaspoon ground achiote or paprika
  • 7 cups water
  • 1 cup milk (you can use more if you like)
  • 1 cup grated or shredded mozzarella cheese
  • 4 tablespoons finely chopped coriander
  • Salt to taste


  1. Prepare a refrito for the soup by heating the oil or butter over medium heat in a saucepan and adding the chopped onion, garlic, cumin and paprika. Cook until the onions are soft (about 5 minutes).
  2. Add the potatoes to the saucepan, mixing well and continuing to cook for a further 5 minutes.
  3. Add water and bring to the boil, cooking the potatoes until tender. Use a potato masher to crush the potatoes, but do not crush them all: the potato locro consistency should be creamy but still with some nice chunks of potato.
  4. Reduce the heat, add the milk and mix well. Cook for a further 5 minutes and add more milk or water if the soup is too thick.
  5. Add salt to taste, the cheese and coriander.
  6. Serve the soup with generous chunks of avocado, spring onions, crumbled cheese, coriander and some spicy sauce.
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