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potato soup with fish and cheese (locro)

a recipe by
Vicki Butts (lazyme)
Grapeview, WA

This locro, with its potato base, is popular in the highlands, not only in Ecuador, but in the other Andean countries as well. Shellfish or meat can be substituted for the fish or they may be left out. A generous plate of sliced avocados is a typical accompaniment.

serves 6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For potato soup with fish and cheese (locro)

  • 4 Tbsp
  • 1 tsp
  • 2
    onions, finely chopped
  • 4 c
    water (or chicken broth)
  • 10 sm
    baking potatoes, peeled, diced
  • 2 c
    half and half
  • 1/2 lb
    firm white fish, cut into bite-sized pieces (haddock, bass, or cod)
  • 2
    eggs, lightly beaten
  • 1 1/2 c
    muenster cheese
  • salt and pepper, to taste
  • 1
    avocado, cubed (for topping)

How To Make potato soup with fish and cheese (locro)

  • 1
    Melt the butter in a large saucepan and add the paprika.
  • 2
    Saute the onions in this mixture until they are soft:
  • 3
    Add the water (or chicken broth), bring it to a boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
  • 4
    Add the half-and-half and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or a wooden spoon.
  • 5
    Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup.
  • 6
    Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.

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