Creamy Potato Locro with Corn and Black Beans
A hearty Ecuadorian-inspired soup featuring tender potatoes, sweet corn, and protein-rich black beans simmered in a rich broth. This ecuadorian-inspired soups (vegetarian) ready in about 55 minutes pairs medium, finely chopped yellow onion, minced garlic, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1, diced red bell pepper
- 1 cup, canned, drained and rinsed black beans
- 1 cup, frozen corn
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- to taste salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion, finely chopped, and 2 cloves garlic, minced, and cook for 3 minutes until fragrant and softened.
- Step 2: Add 1 red bell pepper, diced, and cook for 2 minutes until slightly softened.
- Step 3: Stir in 2 medium russet potatoes, peeled and diced into 1/2-inch cubes, 1 cup black beans, drained and rinsed, and 1 cup frozen corn. Mix well to coat with oil.
- Step 4: Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 25 minutes until potatoes are tender.
- Step 5: Remove pot from heat and blend until smooth using an immersion blender (or transfer to a blender in batches).
- Step 6: Return soup to pot and stir in 1/2 cup heavy cream. Simmer gently for 5 minutes until heated through, stirring occasionally.
- Step 7: Season with salt to taste and garnish with 2 tbsp fresh cilantro before serving.
Frequently asked questions
How long does Creamy Potato Locro with Corn and Black Beans take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Potato Locro with Corn and Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.
Can I substitute ingredients in Creamy Potato Locro with Corn and Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Potato Locro with Corn and Black Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Potato Locro with Corn and Black Beans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect blend of corn and black beans with that signature Ecuadorian creaminess.
- ★★★★★
Loved it! My family asked for seconds on the creamy potato locro.
- ★★★★☆
Tasted great but needed more garlic to cut through the creaminess.
