Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe

Hey there! If you’re craving something cozy, comforting, and absolutely bursting with flavor, you’ve got to try my Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe. This is one of those dishes that feels like a warm hug in a bowl, perfect for chilly evenings or anytime you want a simple yet rich bowl of soul food. Trust me, your kitchen will smell incredible, and the creamy texture with those subtle spices will keep you coming back for more.

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Ingredients & Why They Work

Each ingredient here plays a role in mimicking that traditional Ecuadorian soup vibe but all while keeping it vegan and wholesome. I like to source Yukon Gold potatoes because their creaminess is perfect for mashing but they also hold some texture. Plus, the achiote powder adds that gorgeous color and a subtle earthy aroma — total game changer!

• Vegan butter (or oil of choice): Provides a rich, buttery base to sauté aromatics without dairy.
• Garlic: Freshly minced for that punchy savory note that wakes up the whole soup.
• Diced yellow onions: Adds natural sweetness and depth when softened.
• Cumin: Brings warmth and a slightly smoky touch to the flavor profile.
• Black pepper: Enhances flavor subtly without overpowering.
• Oregano (optional): Earthy herb notes that complement the cumin beautifully.
• Achiote powder: Essential for that authentic Ecuadorian color and subtle flavor; if you can’t find it, paprika and turmeric are great substitutes.
• Yukon Gold potatoes: Creamy texture that’s perfect for mashing partway through the cooking.
• Warm water: Helps cook the potatoes evenly and meld all flavors.
• Salt: To balance and enhance all the ingredients.
• Unsweetened almond milk (or plant-based milk of choice): Adds creaminess without heaviness and keeps it vegan.
• Fresh cilantro: Bright, fresh burst that lifts the soup before serving.
• Shredded vegan mozzarella cheese: Melts beautifully to give you that savory, cheesy love.

Tweak to Your Taste

One of the best things about this Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe is how easy it is to personalize. Over time, I’ve played around with different add-ins and seasonings to fit what I have on hand or what flavors I’m craving. Feel free to experiment — this soup is forgiving!

• Mild Spice Kick: I sometimes add a pinch of smoked paprika or chipotle flakes for a smoky heat that pairs beautifully with the earthy potatoes.
• Dairy Alternative: If vegan mozzarella isn’t your jam, try mixing in nutritional yeast for cheesy notes or a cashew cream drizzle for extra richness.
• Extra Veggies: I occasionally throw in diced corn or green peas for a pop of sweetness and texture.
• Cilantro Free: If cilantro isn’t your favorite, swap it out for fresh parsley or chives — it still freshens the soup wonderfully!

Step-by-Step: How I Make Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe

Step 1: Infuse the Base with Flavor

First up, melt the vegan butter in a large pot over medium heat. Once it’s all melted and shimmering, stir in the achiote powder and cook it for about a minute—that’s how you coax out all that gorgeous color and subtle smokiness. Next, toss in the diced onions along with cumin, optional oregano, and black pepper. Let everything cook down for around 4 minutes until your kitchen smells amazing and those onions start turning translucent. Then add the minced garlic and give it another minute so the garlic softens without burning — burnt garlic can throw off the whole dish, so keep an eye on the heat.

Step 2: Potatoes Go In

Toss the peeled and roughly chopped Yukon Gold potatoes into the pot, stirring so they’re nicely coated with all that fragrant goodness. Let them mingle with the aromatics for about 5 minutes—you’ll notice the potatoes start absorbing some flavor, which really builds depth.

Step 3: Simmer and Soften

Pour in the warm water with salt, bring everything to a boil, then reduce to a simmer. Cover the pot and let it cook gently for 25 to 30 minutes, or until the potatoes are perfectly soft. This simmering time is crucial because it melds the flavors and ensures a smooth texture once you start mashing.

Step 4: Mash to Perfect Texture

Here’s where you get to decide how chunky you want your soup. Take a potato masher and gently mash about half of the cooked potatoes right in the pot—this keeps some great potato bites while giving you that creamy base. If you over-mash, the soup can get gluey, so I like to keep it balanced.

Step 5: Creamy Finish

Next, pour in the warm almond milk and stir everything together. Bring the soup back up to a low boil, then let it gently simmer for another 10 minutes, allowing it to thicken just right. Once thickened, remove from heat and stir in the shredded vegan mozzarella cheese and chopped cilantro. Give it a taste and adjust salt and pepper as needed—you want it perfectly seasoned before serving.

Step 6: Serve & Garnish

Ladle the comforting soup into bowls and go wild with your garnishes—extra vegan cheese, a sprinkle of fresh cilantro, diced avocado, and a crack of black pepper. Trust me, these toppings elevate the whole experience.

How to Serve Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe

Garnishes

I keep it simple but delicious — fresh cilantro for that herbaceous kick, a generous sprinkle of vegan mozzarella melting on top, diced creamy avocado to add silkiness, and a fresh grind of black pepper. These garnishes make every spoonful feel special and well-rounded.

Side Dishes

For sides, I love pairing this with crusty rustic bread or some crispy baked plantain chips to scoop up every drop. A light green salad with lime dressing is also refreshing alongside this hearty soup—balances things out beautifully.

Creative Ways to Present

Once for a cozy dinner party, I served this soup in little individual bread bowls made from hollowed-out sourdough rounds—everyone loved scooping out creamy soup and bread together. If you’re feeling festive, sprinkle a dash of smoked paprika on top and a slice of avocado fan for a restaurant-style look.

Make Ahead and Storage

Storing Leftovers

Leftover vegan locro de papa keeps beautifully in an airtight container in the fridge for up to 4 days. I usually give it a good stir before refrigerating to keep the potatoes from settling too much.

Freezing

Because of the potatoes, freezing can sometimes change the texture slightly, making it a bit grainy on thawing. But I’ve found freezing in smaller portions works well. Just thaw overnight in the fridge and reheat gently on the stove with a splash of almond milk to bring back creaminess.

Reheating

I reheat mine on low heat in a saucepan, stirring frequently to prevent sticking, and add a little warm plant milk if it feels too thick. Microwaving works too, just cover and heat in 1-minute bursts, stirring in between.

FAQs

Final Thoughts

I have to admit, this Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe holds a special spot in my heart. It’s the kind of dish that transports you with its comforting warmth and authentic flavors without any fuss. Whether you’re new to vegan cooking or a seasoned pro, you’ll find this recipe rewarding and satisfying. So, grab those potatoes, get cooking, and treat yourself to a bowl full of delicious tradition — you won’t regret it!

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