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.
Plant-Based “Cheesy” Potato Soup
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
Coconut “Bacon”
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
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