Name: Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Ecuadorian
Ingredients: 2 tablespoons vegan butter (or oil of choice); 4 cloves garlic, finely minced; 3/4 cup diced yellow onions; 3/4 teaspoon ground cumin; 1/8 teaspoon black pepper, plus more to taste; 1/4 teaspoon oregano (optional); 1 teaspoon achiote powder; 1 1/2 lb peeled and roughly chopped Yukon Gold potatoes (about 7 potatoes); 4 cups warm water; 1 teaspoon salt, or as desired; 3/4 cup warm unsweetened almond milk (or plant based milk of choice); 2 tablespoons finely chopped cilantro; 1/3 cup shredded vegan mozzarella cheese, plus more for serving; Fresh cilantro; Additional vegan cheese; Diced avocado; Black pepper

Jump to Recipe· 4.8 from 12 reviews

If you’re craving a bowl of comforting, creamy soup that feels like a warm hug, you’ve got to try my Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe. It’s a delicious plant-based twist on a classic Ecuadorian favorite, packed with tender potatoes, fragrant spices, and melty vegan cheese that makes every spoonful irresistible. Trust me, whether you’re new to Ecuadorian cuisine or a longtime fan, this recipe will become your go-to comfort food.

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Why This Recipe Works

Rich Creaminess Without Dairy: The coconut and almond milk combo plus vegan cheese give you that luscious soup texture that feels indulgent yet dairy-free.
Authentic Flavor Profile: Achiote powder and cumin bring that authentic Ecuadorian warmth that makes it stand out from your average potato soup.
Balanced Texture: Mashing only half of the potatoes provides a fantastic creamy-thick base while still keeping delightful chunks.
Simple Yet Impressive: It’s easy enough for busy weeknights but feels special enough to serve guests — a real winner on all fronts.

Three white bowls each hold a thick, creamy yellow soup with small green herb pieces spread throughout. On top of each bowl, there are chunks of green avocado, sprinkled with white crumbled cheese and small green cilantro leaves. The bowls are placed on a white marbled surface, with a small bowl of cheese, fresh cilantro sprigs, and three thick slices of white bread nearby. A soft, light beige cloth is draped loosely at the bottom left edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe plays a key role—from the potatoes that give the soup body, to the achiote powder that adds that beautiful color and subtle earthiness. I always recommend picking fresh Yukon Gold potatoes because they mash so smoothly yet hold their shape nicely, making the soup perfectly velvety.

Vegan butter (or oil of choice): Adds richness and helps bloom the spices for deep, comforting flavor.
Garlic: Freshly minced to build the aromatic foundation—don’t skip it!
Diced yellow onions: Provide natural sweetness when softened.
Cumin: Brings warmth and earthiness typical of Ecuadorian cuisine.
Black pepper: Adds subtle heat and depth, adjusted to your taste.
Oregano (optional): Offers a hint of herbal brightness that complements the other spices.
Achiote powder: The star for authentic flavor and that gorgeous orange-red hue (find it in Hispanic markets or substitute with paprika and turmeric).
Yukon Gold potatoes: Creamy and slightly buttery, they hold up well without becoming mealy.
Warm water: The base liquid that tenderizes the potatoes and blends with the spices.
Salt: Enhances every flavor and helps balance the richness.
Unsweetened almond milk (or plant milk): Brings creaminess without overpowering the soup’s flavor.
Finely chopped cilantro: Adds freshness and a burst of color at the end.
Shredded vegan mozzarella cheese: Melts into creamy pockets, mimicking the beloved “queso” element traditional locro de papa has.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This soup is incredibly forgiving and perfect for your own little twists. I like to jazz mine up depending on the season or what’s in my fridge. Don’t hesitate to make it your own!

Variation: Sometimes I add a pinch of smoked paprika for a smoky flair that pairs wonderfully with the achiote.
Dairy-Free Cheeses: Try different brands of vegan mozzarella or even a smoked vegan cheddar for different flavor profiles.
More Herbs: If fresh cilantro isn’t your thing, parsley or green onion can add a nice fresh pop instead.
Spice It Up: A dash of chipotle powder or a splash of hot sauce can add a subtle kick if you like things spicy.

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

Step 1: Create the Flavor Base

Start by melting vegan butter in a large pot over medium heat. Once melted, stir in the achiote powder and let it cook for about a minute—it releases its color and aroma beautifully at this point. Then toss in the diced onions, cumin, optional oregano, and black pepper. Sauté this mixture for about 4 minutes until the onions soften, then add finely minced garlic and cook another minute until fragrant. This step really builds layers of flavor so don’t rush it!

Step 2: Add Potatoes and Simmer

Next, add in the peeled and chopped Yukon Gold potatoes, stirring well to coat them in the flavorful base. Let everything cook together for about 5 minutes to marry the flavors before pouring in the warm water and salt. Bring the pot to a boil, then reduce heat to low and cover with a lid to simmer. Let it cook gently for 25-30 minutes, or until the potatoes are fork-tender.

Step 3: Perfect the Texture

This is a crucial step—using a potato masher, mash only about half of the potatoes right in the pot. I promise, this combo of creamy mashed potatoes and tender chunks is what makes this soup so satisfying. You get the velvety texture without it turning into pureed mush.

Step 4: Stir In Almond Milk and Simmer Again

Pour in the warm unsweetened almond milk and bring the soup back to a gentle boil. Allow it to simmer for another 10 minutes or until the soup thickens slightly. This gives it that luscious creaminess we want without needing dairy.

Step 5: Finish Off with Vegan Cheese and Cilantro

Finally, remove the pot from heat and stir in the shredded vegan mozzarella and chopped cilantro. Adjust the seasoning as needed—sometimes a pinch more salt or pepper makes all the difference. Serve hot, garnished with extra vegan cheese, fresh cilantro, diced avocado, and a sprinkle of black pepper. Enjoy every cozy bite!

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Pro Tips for Making Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe

Use Warm Liquids: Adding warm water and almond milk helps keep the cooking process steady and prevents shocking the potatoes, promoting even cooking.
Mashing Half the Potatoes: Resist the urge to over-mash! Keeping some chunks adds amazing texture—like the best bowl of homemade potato soup.
Find Quality Vegan Cheese: A good melting vegan mozzarella raises this soup from good to wow, so don’t skimp here.
Skip or Swap Cilantro as Needed: Not a fan? I’ve tried parsley instead with great results, so you can customize to your taste.

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

A white speckled bowl filled with creamy yellow-orange soup that has a slightly chunky texture, topped with bright green chunks of avocado, crumbled white cheese, and fresh green cilantro leaves scattered on top. The bowl rests on a white marbled surface, with some sprigs of cilantro nearby and a beige cloth partially visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowl of locro de papa with extra vegan cheese that melts on contact, fresh cilantro for brightness, diced creamy avocado, and a few twists of fresh cracked black pepper. It makes each serving look beautiful and taste even better.

Side Dishes

This soup pairs incredibly well with a crisp green salad dressed simply with lime juice or a few crunchy arepas or corn tortillas on the side. Those textures contrast nicely and balance the rich, creamy soup perfectly.

Creative Ways to Present

For special occasions, I like to serve the soup in rustic pottery bowls with edible flowers like nasturtiums or microgreens on top for a fresh touch. Sometimes I add a drizzle of smoked paprika oil to the surface before serving for a little flair and delightful aroma that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover locro de papa in airtight containers in the fridge. It keeps well for up to 3-4 days. The flavor actually deepens overnight, making leftovers just as tasty if not better the next day.

Freezing

This soup freezes beautifully! I portion it into freezer-safe containers and thaw in the fridge overnight before reheating. Just give it a good stir while warming to reincorporate any settled ingredients.

Reheating

For best results, reheat your vegan locro de papa gently on the stovetop over low heat, adding a splash of almond milk or water if it thickened too much. Stir often to warm evenly without scorching. Microwave works fine too—stir halfway through heating.

FAQs

What is locro de papa?

Locro de papa is a traditional Ecuadorian potato soup that’s creamy, comforting, and typically made with potatoes, cheese, spices, and sometimes corn. This vegan version adapts the recipe to be plant-based without sacrificing any of the richness or flavor.
Can I use other types of potatoes for this soup?

You can, but Yukon Gold potatoes work best because of their creamy texture and ability to hold their shape when cooked. Russets can be a bit floury and may break down more, resulting in a different soup consistency.
What can I substitute for achiote powder if I can’t find it?

If you can’t find achiote powder, a blend of smoked paprika and turmeric works as a good substitute to mimic the color and subtle flavor. Alternatively, you can skip it entirely and still have a delicious soup.
Is this soup spicy?

No, the traditional locro de papa isn’t spicy. The black pepper and cumin add warmth and depth, but it’s very mild. You can always add a bit of chili or hot sauce if you prefer it spicier.
Can I make this soup ahead of time?

Absolutely! This soup tastes great the next day after the flavors have melded. Just store it properly in the fridge and gently reheat when ready to serve.

Final Thoughts

I genuinely adore this Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe because it reminds me of cozy evenings with friends, sharing stories over steaming bowls of comfort food. The simplicity of ingredients, combined with authentic Ecuadorian warmth, makes it a dish I keep coming back to. I can’t wait for you to taste it and make it your own — it’s like a little slice of Ecuador right in your kitchen!