Name: Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe
Prep time: 15 min
Cook time: 50 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 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· 4.7 from 41 reviews

Hey friend, if you’ve ever wished for a cozy, comforting soup that’s both plant-based and bursting with traditional Ecuadorian flavors, you’re going to adore this Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe. This dish has been a staple in my kitchen for chilly evenings, with its creamy texture, vibrant spices, and that delicious melty vegan cheese that just makes everything feel homey. Stick with me—I’ll walk you through each step so you can enjoy this delightful soup exactly how I do!

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Why This Recipe Works

Authentic Flavor: The use of achiote powder brings that signature Ecuadorian warmth and color that makes this soup special.
Creamy Texture Without Dairy: Thanks to almond milk and vegan cheese, it’s rich and creamy but totally plant-based.
Perfect Potato Consistency: Mashing only half the potatoes keeps the soup simultaneously creamy and chunky, giving every spoonful a lovely bite.
Simple Ingredients, Big Impact: This recipe only needs a handful of accessible ingredients yet delivers big on comforting flavor and tradition.

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

This Vegan Locro De Papa is all about simple, fresh ingredients that blend beautifully. The starchy Yukon Gold potatoes make the soup creamy once partially mashed, while the vegan butter and achiote powder infuse it with deep flavor and warmth. I always recommend choosing a good-quality vegan mozzarella for that perfect melty cheese feel.

Vegan butter (or oil of choice): Adds richness and helps cook the aromatics without overpowering the dish.
Garlic: Gives a fragrant base, enlivening the soup with subtle pungency.
Yellow onions: Their mild sweetness balances the spices perfectly.
Cumin: Essential for its earthy, smoky undertone that’s classic in Ecuadorian cooking.
Black pepper and oregano (optional): For a touch of warmth and herbaceous depth.
Achiote powder: This is the star for that gorgeous reddish hue and slightly nutty flavor.
Yukon Gold potatoes: They’re waxy yet creamy, holding their shape well and mashing smoothly.
Warm water: The cooking base for the potatoes to soften gently.
Salt: Enhances every note in the soup.
Warm unsweetened almond milk (or plant-based milk): Gives creaminess without dairy, and you can use your favorite milk substitute.
Finely chopped cilantro: Adds a fresh herbal brightness that wakes up the flavors.
Shredded vegan mozzarella cheese: Melts into creamy pockets, making every bite extra comforting.

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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 Vegan Locro De Papa recipe is super flexible, which makes it fun to experiment with! I usually stick with the basics, but sometimes I like to swap in different plant-based cheeses or add a bit more cilantro if my guests love that fresh pop. Feel free to make it your own.

Spice it up: Adding a pinch of smoked paprika or chili flakes can give the soup a subtle heat that wakes up your palate.
Cilantro-free option: If you’re not a cilantro fan (I get it!), fresh parsley works just fine or omit herbs altogether to suit your taste.
Potato peel preference: I usually peel the potatoes for a smoother soup, but you can leave them on for an earthier texture and added fiber.
Dairy-free milk swaps: Cashew or oat milk adds creaminess too, so use what you have on hand or prefer.

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

Step 1: Melt the Vegan Butter and Bloom the Achiote

Start by heating your vegan butter over medium heat until fully melted—that glossy surface makes it so inviting! Then sprinkle in the achiote powder and stir it around for about a minute. The kitchen instantly fills with that beautiful, earthy aroma and the butter takes on a vibrant orange-red hue. If you can’t find achiote, a mix of paprika and a pinch of turmeric can mimic the color nicely.

Step 2: Sauté Your Aromatics

Next up, stir in the diced yellow onions, cumin, optional oregano, and black pepper. Let these cook gently for about 4 minutes until the onions soften and become translucent. Then toss in the garlic and let it cook for just a minute more—you want it fragrant but not burnt, which can turn bitter.

Step 3: Add and Sear the Potatoes

Throw in the peeled and roughly chopped Yukon Gold potatoes, stirring well so they’re coated in the spicy, aromatic mixture. Let this cook for about 5 minutes—it gives the potatoes a subtle roasted flavor and helps everything marry nicely.

Step 4: Simmer the Soup

Pour in 4 cups of warm water, add the salt, and bring everything to a boil. Once bubbling, lower to a simmer and cover the pot. Now’s the time to chill for 25-30 minutes while those potatoes soften to tender perfection. You want them fork-tender but not falling apart completely.

Step 5: Mash and Creamify

Remove the lid and grab your potato masher. Mash about half of the potatoes—you want to leave some texture and chunkiness so the soup isn’t just a puree. This balance of creamy and chunky is one of the reasons this Vegan Locro De Papa is so comforting.

Step 6: Add Almond Milk and Thicken

Pour in the warm unsweetened almond milk and gently bring the soup back up to a low boil. Let it simmer uncovered for about 10 minutes so the soup thickens up wonderfully. Stir occasionally to prevent sticking and watch it become luxuriously creamy.

Step 7: Cheese and Cilantro Finish

Turn off the heat and fold in the shredded vegan mozzarella cheese and cilantro. The cheese melts right into the warm soup, adding gooey indulgence, while the cilantro gives a fresh lift. Taste and adjust your salt and pepper—you want this perfectly balanced.

Step 8: Serve and Garnish

Ladle into bowls and garnish with extra vegan cheese, fresh cilantro, diced avocado, and a sprinkle of black pepper. These toppings add texture and freshness that make every bite exciting!

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

Use Warmish Liquids: Adding warm water and almond milk helps everything combine better and shortens cooking time.
Don’t Overmash: Leaving some potato chunks gives the soup a satisfying texture. I always remind myself not to go overboard here!
Achiote Alternatives: If you can’t find achiote powder, a blend of smoked paprika and turmeric will do the trick for color and subtle flavor.
Adjust Seasoning at the End: Salt and pepper can change during simmering, so always taste before serving and tweak accordingly.

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 bowls with a generous handful of fresh cilantro and a sprinkle of extra vegan cheese—it melts beautifully right on top. Adding diced avocado brings a creamy contrast, while a crack of fresh black pepper punctuates the flavors perfectly. These simple garnishes elevate each spoonful to another level!

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm arepas if you have them on hand. Sometimes I make a simple mixed green salad with a citrusy vinaigrette to cut through the richness. If you want a bit of extra crunch, roasted corn or plantain chips on the side are a fun accompaniment.

Creative Ways to Present

For a dinner party, I like serving Vegan Locro De Papa in rustic mugs or small terracotta bowls to bring a cozy, Ecuadorian vibe. You can also drizzle a little extra vegan butter or olive oil on top for a glossy, gourmet touch. Adding edible flowers or microgreens makes it feel festive without complicating the flavors.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge. The soup thickens as it chills, so before reheating, I add a splash of almond milk or water to loosen it back up. It keeps well for 3-4 days, making it perfect for quick lunches or a cozy weeknight meal.

Freezing

Freezing Vegan Locro De Papa works surprisingly well! Portion it out into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge and then gently reheat on the stove with a bit of plant-based milk. The potatoes may soften further but the flavor holds beautifully.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring often to prevent sticking. Add a splash of almond milk or water if the soup is too thick. Avoid microwaving if possible; stovetop reheating helps maintain that creamy, luscious texture.

FAQs

Can I make this Vegan Locro De Papa without achiote powder?

Absolutely! If you don’t have achiote powder, you can substitute with a pinch of smoked paprika combined with turmeric. This combo mimics the color and adds a subtle warmth without overpowering the soup’s natural flavors.
What’s the best vegan cheese to use in this soup?

I recommend using a melty vegan mozzarella-style cheese. It melts nicely and adds that gooey, comforting texture classic to this recipe. Brands like Violife or Miyoko’s melt beautifully and have a mild flavor that won’t compete.
Can I leave the potato skins on?

You sure can! Leaving the skins on adds fiber and a bit of rustic texture. Just make sure to wash the potatoes thoroughly before cooking so your soup stays clean and delicious.
Is this recipe gluten-free?

Yes! This Vegan Locro De Papa is naturally gluten-free as long as you use gluten-free vegan butter/oil and cheese. It’s an excellent hearty soup option for gluten-sensitive diets.

Final Thoughts

This Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup) Recipe is one of those dishes that brings warmth to both body and soul. Every time I make it, I’m reminded of how simple ingredients, treated with care, can create something deeply comforting and satisfying. If you’re craving a taste of Ecuador or just want a creamy, cozy soup that’s vegan and flavorful, I can’t recommend this enough. Give it a try, and I promise you’ll want to keep it in your recipe rotation like I do!