Plant-Based “Cheesy” Potato Soup
Servings: 6 people
Calories: 274kcal
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
Calories: 274kcal | Carbohydrates: 36g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 102mg | Potassium: 714mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 9mg | Calcium: 242mg | Iron: 2mg