Overhead view of Plant-Based Loaded Potato Soup in a white bowl on a white wood table with gray cloth napkin and silver spoon

Plant-Based Loaded Potato Soup

As I write this, it’s a rainy, windy day here in Florida. It’s not cold by any means but it still feels like a good day for soup. If it’s soup weather where you live, I highly recommend this Plant-Based Loaded Potato Soup, made with simple, wholesome ingredients like potatoes, onions, veggie broth, and Loca Foods’ potato-based cheese sauce.

For the queso sauce, you can choose either the mild or hot version, depending on whether you want some spiciness to your soup. The rest of these ingredients are super easy to find and you might have all of them on-hand!

I like to blend only half of the soup to create some creaminess with some chunks of potatoes, but if you like a fully creamy soup, you can blend the entire batch. This is a hearty soup that serves 6 and you can serve it alongside a salad and with some crusty gluten-free bread for dipping.

Get more gluten-free, dairy-free soup recipes.

Plant-Based Loaded Potato Soup in a black cast iron pot topped with paprika and green onions on a white countertop

5 from 2 votes
Overhead view of Plant-Based Loaded Potato Soup in a white bowl on a white wood table with gray cloth napkin and silver spoon
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Plant-Based Loaded Potato Soup Recipe

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 320kcal
Author: Gluten Free & More


  • 2 tablespoons olive oil
  • 1 large onion , diced
  • 4 cloves garlic , minced
  • 3 pounds gold potatoes , peeled and chopped
  • 4 cups gluten-free vegetable broth
  • 1 (12-ounce) jar Loca Foods Potato Queso, mild or hot
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste

Optional garnishes:

  • Sliced green onions
  • Dairy-free sour cream
  • Paprika or chili powder


  • Heat oil in a Dutch oven or large stock pot over medium-high heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add garlic and cook for 30 seconds. Add the potatoes and vegetable broth. Bring to a boil, cover, lower the heat, and simmer for 15 minutes or until the potatoes are tender. Add the Loca Foods Queso, stir, and heat through.
  • Blend about half of the soup until smooth, then add back to the rest of the soup (the entire batch of soup can be blended if you prefer really smooth soup). Season to taste with salt and pepper. Garnish as desired.


Nutrition Facts
Plant-Based Loaded Potato Soup Recipe
Amount Per Serving
Calories 320 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 431mg18%
Potassium 1033mg30%
Carbohydrates 51g17%
Fiber 6g24%
Sugar 3g3%
Protein 7g14%
Vitamin A 5IU0%
Vitamin C 47mg57%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cheese houseparty Loca Plant Based Potatoes Soup
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