A over head view of two plant-based cheesy potato soups in a white bowl

Plant-based “Cheesy” Potato Soup

Cold weather calls for some tasty warm soup. Even here in Florida, it has gotten down to our “winter” temperatures (60 degrees!). Whether it’s cold where you live or not, you need this soup to warm you up and this Plant-Based “Cheesy” Potato soup will do the job.

This soup is delicious with ingredients like potatoes, onions, and Loca Foods Potato Queso. In a stock pot, add the onions, potatoes, and vegetable broth and let it simmer for 20 minutes. Then add the oat milk and queso and let simmer for about 5 minutes.

Once the soup is blended you can add the garnishes. I highly recommend the coconut “bacon” and jalapenos for extra spice. This soup serves 6 people and would go great with some crusty gluten-free bread as a side.

Get more gluten-free soup recipes.


The Plant-based cheesy potato soup in a white bowl with a spoon in it.


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A over head view of two plant-based cheesy potato soups in a white bowl
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Plant-Based “Cheesy” Potato Soup

Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 274kcal
Author: Gluten Free & More

Ingredients

  • 2 tablespoons olive oil
  • 1 small white or yellow onion , diced
  • Kosher or fine sea salt
  • 4 russet potatoes , peeled and diced
  • 4 cups gluten free vegetable broth
  • 1 cup oat milk
  • 1 (12 ounce) jar Loca Foods Potato Queso
  • Ground black pepper
  • Garnishes: Coconut “Bacon” (see below), Sliced green onions, Jalapeno slices

Instructions

  • Heat olive oil in a large stock pot or Dutch oven over medium high heat. Add the onion and a large pinch of salt cook, stirring occasionally, until soft, about 5 minutes. Add the potatoes and vegetable broth, bring to a boil, cover, reduce heat and simmer until the potatoes are tender, about 20 minutes.
  • Add the oat milk and queso and simmer for about 5 minutes. Blend the soup and taste. Add salt and pepper if needed.
  • Serve hot and garnish as desired.

Nutrition

Nutrition Facts
Plant-Based “Cheesy” Potato Soup
Amount Per Serving
Calories 274 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 19mg6%
Sodium 102mg4%
Potassium 714mg20%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 6g7%
Protein 11g22%
Vitamin A 148IU3%
Vitamin C 9mg11%
Calcium 242mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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A over head view of two plant-based cheesy potato soups in a white bowl
Print Recipe

Coconut “Bacon”

Prep Time5 mins
Cook Time20 mins
Course: Snack
Cuisine: American
Servings: 3 cups
Calories: 309kcal
Author: Gluten Free & More

Ingredients

  • 2 tablespoons tamari or gluten free soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon gluten free liquid smoke
  • ¼ teaspoon kosher or fine sea salt
  • 3 cups unsweetened coconut chips

Instructions

  • Preheat oven to 325°F. Line a baking sheet with parchment or a silicon baking mat.
  • In a large mixing bowl, combine the tamari, maple syrup, liquid smoke, and salt. Add the coconut flakes and toss very well to coat. Spread onto the prepared pan in a single layer. Bake for 15–20 minutes, stirring occasionally.
  • Let cool, stirring occasionally while it cools.
  • Can be stored at room temperature in an airtight container.

Nutrition

Nutrition Facts
Coconut “Bacon”
Amount Per Serving
Calories 309 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 24g120%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 892mg37%
Potassium 325mg9%
Carbohydrates 17g6%
Fiber 7g28%
Sugar 9g10%
Protein 4g8%
Vitamin C 3mg4%
Calcium 21mg2%
Iron 3mg17%
* 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.
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Tags: Cheese Hatch Chile Onions Potatoes Soup
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