Locro de Papa is a warm, creamy, and comforting potato and cheese soup. This easy Colombian soup is hearty enough to serve as a main course and is especially satisfying when you want a simple meal made with familiar ingredients.
What is Locro?
Locro is a thick, nourishing soup enjoyed in many parts of Latin America. Each country, and often each region, has its own way of preparing it. In Colombia, this comforting dish is commonly made with potatoes, cheese, herbs, and a milky broth that becomes naturally creamy as the potatoes cook and break down. Argentine locro is usually quite different, often including vegetables, corn, and meat, while this Colombian version is focused on the richness of potatoes and fresh cheese.
Locro Nariñense comes from the Nariño department of Colombia, a region located in the west of the country near Ecuador and the Pacific Ocean. Because of this location, Nariño and Ecuador share several culinary traditions, and locro is one of the dishes that appears in both food cultures. This version is simple, rustic, and deeply comforting, with a texture that sits somewhere between a creamy soup and a soft potato stew.
Locro Nariñense (Potato and Cheese Soup)
Erica Dinho
Ingredients
- 5 white potatoes peeled and diced
- 5 red potatoes peeled and diced
- 1 cup hogao
- 7 cups water
- ½ cup milk, plus more if needed
- 1 cup crumbled queso fresco or queso blanco plus extra for serving; feta is a good substitute
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro leaves chopped
- Salt and black pepper to taste
Instructions
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Place the diced potatoes and hogao in a large pot. Stir well and cook for about 5 minutes, stirring often so the potatoes are coated with the sauce.
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Add the water and bring the mixture to a boil. Cook until the potatoes are very soft, about 35 to 45 minutes. Mash some of the potatoes directly in the pot with a potato masher or fork, leaving a few chunks for texture.
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Reduce the heat to medium-low. Add the milk and simmer for about 5 more minutes. If the soup is too thick, add a little more milk until it reaches the consistency you like. Season with salt and black pepper.
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Stir in the cheese, parsley, and cilantro. Mix well, remove from the heat, and serve warm. Sprinkle extra cheese on top and serve with ají and avocado on the side.
Nutrition
Carbohydrates: 75g
Protein: 15g
Fat: 9g
Sodium: 337mg
Fiber: 11g
Colombian Locro Nariñense is a wonderful example of how a few simple ingredients can create a deeply satisfying dish. The potatoes give the soup body, the milk softens the flavor, and the cheese adds a salty, creamy finish. Fresh parsley and cilantro brighten the pot at the end, keeping the soup from feeling too heavy.
Some people in Nariño like to top Locro with an egg before serving. This recipe keeps it simple and serves the soup with avocado and ají on the side. The combination is delicious: the avocado adds creaminess, while the ají brings a fresh, spicy contrast to the mild potato and cheese base. This soup is also a favorite during Semana Santa in the region.
For the best texture, cook the potatoes until they are very tender, then mash only part of them. This keeps the soup thick and creamy while still leaving small pieces of potato in every spoonful. If the soup becomes too thick after adding the milk, simply loosen it with a little more milk until it looks right to you. Serve it hot, with extra crumbled cheese on top for a traditional and comforting finish.
Buen provecho!
More Comforting Soups
Sopa de Moneditas (Green Plantain Chips Soup)
Crema de Alcachofas (Artichoke Soup)
Caldo de Pollo con Papa (Chicken and Potato Broth)