Name: Locro nariñense
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: Colombian
Ingredients: 2.4 litres low-sodium chicken broth or vegetable broth; 800 g papa pastusa or another starchy yellow potato, peeled and thinly sliced; 300 g papa criolla, peeled and quartered; 300 g fresh ulluco (olluco), scrubbed and thinly sliced; 300 g fresh tender corn kernels; 200 g green peas, fresh or frozen; 120 g scallions, finely chopped; 30 ml neutral oil or 28 g unsalted butter; 8 g fine salt, then adjust to taste; 1 g ground achiote or mild paprika (about 1/2 teaspoon), optional; 1 g black pepper (about 1/2 teaspoon); Up to 500 ml hot water or additional broth, as needed; 300 ml pasteurized whole milk; 180 g fresh queso campesino or cuajada, crumbled; 15 g flat-leaf parsley, finely chopped; 2 ripe avocados, sliced

Region Nariño, Colombian Andes; versions are documented in Pasto and Cumbal

Category Hearty potato, Andean tuber and corn soup with milk and fresh cheese

Prep time About 35 minutes

Cook time About 55 minutes

Total time About 1 hour 30 minutes

Ingredients ↓

Overview

Locro nariñense

Locro nariñense: a hearty Nariño soup with Andean potatoes, ulluco and fresh cheese

Locro nariñense is a comforting soup from Colombia’s southern Andean department of Nariño. Documented home versions bring together local potatoes, ulluco, tender corn and other vegetables in a broth that thickens as the starchy potatoes soften. Some versions add milk and fresh queso campesino or cuajada, then serve the soup with parsley and avocado. Ingredients vary by community and household; this recipe follows one published Nariño family style rather than claiming a single definitive formula.

This batch makes 6 generous bowls. Papa pastusa partly breaks down to give the broth body, while papa criolla and ulluco add their own soft, earthy character. Fresh or frozen peas and sweet corn make the soup practical outside the Andes. Milk and crumbled fresh cheese go in at the end over gentle heat, so the dairy warms without boiling. Serve with avocado and extra cheese at the table.

Ingredients

Soup

2.4 litres low-sodium chicken broth or vegetable broth
800 g papa pastusa or another starchy yellow potato, peeled and thinly sliced
300 g papa criolla, peeled and quartered
300 g fresh ulluco (olluco), scrubbed and thinly sliced
300 g fresh tender corn kernels
200 g green peas, fresh or frozen
120 g scallions, finely chopped
30 ml neutral oil or 28 g unsalted butter
8 g fine salt, then adjust to taste
1 g ground achiote or mild paprika (about 1/2 teaspoon), optional
1 g black pepper (about 1/2 teaspoon)
Up to 500 ml hot water or additional broth, as needed

To finish and serve

300 ml pasteurized whole milk
180 g fresh queso campesino or cuajada, crumbled
15 g flat-leaf parsley, finely chopped
2 ripe avocados, sliced

Method

Prepare the vegetables and dairy Rinse and dry the potatoes, ulluco, corn and peas. Peel and cut the potatoes as listed; keep them in cold water if they need to wait, then drain well. Chop the scallions and parsley. Keep the milk and fresh cheese refrigerated until the soup is nearly ready.
Soften the scallions Warm the oil or butter in a heavy soup pot over medium heat. Add the scallions and cook gently until softened, without browning. Stir in the achiote or paprika if using, then add the broth and bring it to a gentle simmer.
Start the pastusa potatoes Add the thinly sliced papa pastusa to the simmering broth. Cook gently, stirring from time to time, until the slices begin to soften and some edges start to break down. This starch will give the locro its characteristic thick body; lower the heat if the bottom begins to catch.
Add the remaining vegetables Stir in the papa criolla, ulluco, corn, peas, salt and black pepper. Keep the soup at a steady gentle simmer until the potatoes are tender and the ulluco is cooked but still holds its shape. Stir from the bottom occasionally so the thickening soup does not stick.
Adjust the texture Press a few softened papa pastusa slices against the side of the pot and stir them back in to thicken the broth naturally. If the soup is too thick, add hot water or broth a little at a time. Taste and adjust the salt; remember the fresh cheese will contribute some saltiness.
Warm the milk and add the cheese Lower the heat. Stir in the milk and warm the soup gently without letting it boil. Fold in the crumbled queso campesino or cuajada and most of the parsley. Remove the pot from the heat once the cheese is warmed through; avoid vigorous stirring that would break up all the cheese.
Serve hot with avocado Ladle the locro into deep bowls and finish with the remaining parsley. Serve with sliced avocado and extra fresh cheese at the table. Refrigerate leftovers in shallow containers within 2 hours. Reheat gently, stirring often, until steaming throughout and at least 74°C; do not boil the dairy soup.

Practical guidance

Practical

Practical guidance

Papa pastusa or another starchy potato helps create the thick broth, while papa criolla and ulluco give the soup its regional Andean character. If ulluco is unavailable, use a small, waxy potato and explain that the flavor will differ. Add milk over low heat and do not boil after the dairy goes in. Queso campesino and cuajada vary in salt, so taste before adding more salt. Use low-sodium broth if possible. Keep cold dairy refrigerated until needed, and cool leftovers promptly in shallow containers.

Final notes

Make ahead: Chop the vegetables shortly before cooking; keep peeled potatoes in cold water and refrigerated, then drain before adding. Serving idea: Set avocado slices and extra crumbled queso campesino on the table so each bowl can be finished to taste.

Nutrition per serving

Serving: 1 of 6 bowls, with an assumed portion of avocado
Calories: 430 kcal
Carbohydrate: 58 g
Protein: 17 g
Fat: 15 g
Fibre: 9 g
Sodium: 850 mg

Locro nariñense

Ingredients

Soup

To finish and serve

Method

Practical

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Arroz de lisa

Carimañola

Butifarra soledeña