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

If you’re craving a cozy, comforting bowl of soup but want to keep things entirely plant-based, you’re going to love this Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe. It’s thick, creamy, and bursting with subtle spices that give it a delightful warmth. I discovered this recipe when I was hunting for something soul-soothing on a chilly evening, and it quickly became a staple in my kitchen. Stick around, because I’m spilling all my favorite tips to make sure your soup turns out perfectly every time!

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Ingredients & Why They Work

All the ingredients in this Vegan Locro De Papa come together beautifully to mimic the traditional flavors without any animal products. Here’s a quick rundown so you can shop smart and understand their role in the soup.

• Vegan butter (or oil of choice): Provides a luscious base for sautéing and adds depth of flavor, making the soup taste rich without dairy.
• Garlic: Essential for that warm, inviting aroma that wakes up the dish.
• Yellow onions: They add sweetness and body once softened, balancing the spices perfectly.
• Cumin: Brings an earthy, slightly nutty warmth that elevates the flavor profile.
• Black pepper: Adds subtle heat and sharpness; don’t be shy with it!
• Oregano (optional): Hints of herbal brightness that works surprisingly well here.
• Achiote powder: Gives that beautiful reddish-orange hue and mild, peppery taste—if you can’t find it, paprika plus turmeric works as a handy substitute.
• Yukon gold potatoes: The star of the soup—they’re creamy when cooked and perfect for mashing just right.
• Warm water: Helps cook the potatoes gently without cooling the pot
• Salt: Brings out all the natural flavors.
• Unsweetened almond milk (or plant-based milk): Adds creaminess and volume without dairy’s heaviness.
• Fresh cilantro: For a burst of freshness to finish the soup.
• Vegan mozzarella cheese: Melts into the soup creating that luscious cheesy texture vegan-style.

Make It Your Way

I love keeping this Vegan Locro De Papa recipe flexible so you can easily tweak it to your taste buds. Personally, I’ve swapped the vegan mozzarella for a smokier cheese alternative when I want a punchier, deeper flavor, and it never disappoints.

• Variation: Some friends like adding a splash of coconut cream instead of almond milk for a richer texture—it’s a wonderful twist I highly recommend trying at least once!
• Herb swaps: If you’re not a cilantro fan (I’ve met a fair few!), parsley or fresh chives can bring a lovely brightness too.
• Spice level: You can amp up the black pepper or add a pinch of cayenne if you want a bit more heat—makes the soup feel extra cozy on cooler days.
• Potato options: Yukon golds are my favorite for their creaminess, but if you only find russets, they’ll work fine—just keep a close eye when mashing.

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

Step 1: Sauté the aromatics with care

Start by melting your vegan butter over medium heat in a large pot—wait until it’s fully melted and just starting to bubble, then stir in the achiote powder. Let that toast for about a minute; it’s magical how the color transforms your soup into something vibrant. Next, add diced onions, cumin, oregano if you’re using it, and black pepper. Cook this mixture gently for about four minutes until the onions soften—they should feel sweet and tender but not browned. Finally, stir in the garlic and cook for another minute; don’t rush this step because the garlic flavor is subtle and lends a lot of character.

Step 2: Build the potato base

Next, toss in your peeled and chopped Yukon gold potatoes. Mix everything well so all those seasonings get cozy with the potatoes, then let it sauté for about 5 minutes to start softening the spuds and marrying flavors. This step really sets the stage for the creamy texture you want later on.

Step 3: Simmer until tender

Pour in 4 cups of warm water and add salt to taste. Bringing the water to a boil then lowering to a simmer is where the magic happens: cover the pot and let the potatoes cook gently for 25-30 minutes until they’re fork-tender. You’ll want to check occasionally, stirring gently so nothing sticks. This slow simmer allows potatoes to soften evenly and thicken the soup naturally.

Step 4: Partial mashing for perfect texture

This is my favorite step: remove the lid and use a potato masher to mash about half of the potatoes right in the pot. Leaving some chunks provides a lovely texture contrast—trust me, it makes this soup feel homemade and more satisfying. If you mash everything, you end up with a puree rather than a hearty soup.

Step 5: Bring in creaminess and cheese

Stir in the warm almond milk, then bring the soup back to a simmer. Let it cook for another 10 minutes to thicken up nicely—if it looks too watery, you can simmer a bit longer but watch closely so it doesn’t burn on the bottom. Once thickened, remove from heat and gently fold in the shredded vegan mozzarella and finely chopped cilantro. This step adds creaminess and freshness that makes the soup sing.

Step 6: Serve and garnish to impress

Ladle the soup into bowls and don’t be shy with garnishes! I’m all about extra vegan cheese, extra cilantro, a few diced avocado pieces, and a fresh crack of black pepper. Each topping adds a little dimension and brightness that makes every spoonful interesting.

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

Garnishes

I’m a big fan of topping the soup with extra vegan mozzarella and freshly chopped cilantro right before serving. The creamy avocado cubes add a cool, buttery contrast that balances the spices beautifully. A fresh crack of black pepper on top just ties everything together and livens up the flavors.

Side Dishes

This soup pairs wonderfully with warm crusty bread or simple garlic toasts for dipping. Sometimes, I make a light, crisp salad with citrus dressing to contrast the creamy soup, and it’s a hit every time!

Creative Ways to Present

For special occasions, I like to serve Vegan Locro De Papa in rustic ceramic bowls topped with a sprinkle of smoked paprika and microgreens. Adding a drizzle of vegan sour cream or cashew cream swirl makes it look as good as it tastes. Presentation really amps up the experience, especially if you’re sharing with friends.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Locro De Papa in an airtight container in the fridge for up to 4 days. The flavors tend to deepen overnight, which is a bonus! Just give it a good stir before reheating, as it might thicken quite a bit.

Freezing

This soup freezes surprisingly well. I portion it out in freezer-safe containers and keep it frozen for up to 3 months. When thawed, I find the texture can thicken, so just add a splash of plant milk or water when reheating to bring it back to the right consistency.

Reheating

The best way to reheat Vegan Locro De Papa is gently on the stovetop over medium-low heat, stirring frequently. This keeps it creamy and prevents it from sticking. Microwaving works too, but I prefer stirring every 30 seconds or so to keep the texture smooth.

FAQs

Final Thoughts

This Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe has a special place in my heart for those chilly days when I want comfort but crave something homemade and nourishing. It’s easy enough for weeknights yet delightful enough to serve guests. You’ll appreciate how creamy and satisfying it is without any dairy, and the thoughtful mix of spices takes it from simple soup to a memorable meal. Give it a try—you might just find it becomes your go-to cozy dish, just like it did for me!

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