This Americanized version of the classic Ecuadorian soup is known as Locra de papa. It’s a vegetarian soup made with Russet and sweet potatoes, corn, peas and queso fresco in a creamy broth topped with guacamole.
The ingredients sound a little plain but the end result is not.
For being one of the quickest, easiest soups to come together it has a grand payoff. Although there’s a lot of chopping it’s made up for with a short cook time. The recipe starts like most of my soup recipes by cooking onion and garlic together in olive oil with parsley, oregano and red pepper flakes.
Next, the potatoes go into the pot followed by chicken broth and a short simmer. Then corn, peas, cheese and half & half gets added.
After another short simmer the soup’s ready to be devoured! You can serve it with guacamole or fresh avocado unless you don’t like it. The soup won’t suffer if you don’t.
This is one of those times when a bunch of simple ingredients meld together to make something insanely and surprisingly delicious.
I only say this because it happened to me. Big surprise. This is not some boring old potato soup. It has a perfect balance of spicy, sweet and savory making it completely moreish.
If I say it’s one of the best soups I’ve ever eaten will you make it? Because as you well know I’m pretty serious about my soup.
If I tell you this beats my loaded baked potato soup by a landslide will you make it? You know the one with a ton of cheese, bacon and sour cream?
All the things I live for.
Or used to live for.
This takes the top spot now.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried parsley, crushed between your fingertips
- 1 teaspoon dried oregano, crushed between your fingertips
- ½ teaspoon red pepper flakes, optional
- sea salt and fresh black pepper
- 1 pound Russet potatoes, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 cans (14 ounce) low-sodium chicken broth
- 1 + ½ cups corn, fresh or frozen
- 1 + ½ cups peas, fresh or frozen
- 1 cup cubed queso fresco or feta cheese
- 1 cup half & half or heavy cream
- guacamole or diced avocados, for serving
Instructions
- In a Dutch oven or large soup pot heat the oil over medium-low heat. Add the onion, garlic, parsley, oregano, red pepper flakes and a couple dashes each of salt and pepper. Cook about 5 minutes, stirring often.
- Add all the potatoes and toss with the onions. Let them cook a few minutes, stirring often.
- Add the broth and another ½ teaspoon salt and ¼ teaspoon black pepper. Turn the heat up and bring to a slow simmer and cook 10 - 15 minutes, stirring often.
- Add the corn, peas, cheese and half & half. Bring back up to a simmer and cook about 10 minutes, stirring often.
- Season to taste with more salt, pepper and red pepper flakes, if needed.
- Serve with a dollop of guacamole or avocado.
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