4 Russet Potatoes 1/4 c Onion, diced 1 tsp Olive Oil 3 c Almond Milk, Original 1 c Half & Half 1 c Chicken Broth 2 tsp Salt 2 tsp Black Pepper 2 Tbsp Butter 3 Tbsp Bacon Bits
Peel and dice potatoes. Dice Onions. Use a large pot and add 1 tsp of Olive oil over medium heat. Once oil is hot add onions, cook until translucent. Add potatoes 1 tsp each of the salt and pepper. Continue to stir until potatoes are softened (approx. 7-10 min). Add Almond Milk and Half & Half. Continue to stir until mixed well. Add a half cup of Chicken broth if not enough liquid. Bring to a boil and reduce heat to low for 20 to 30 minutes or until potatoes are completely softened. Add Bacon bits and more salt and pepper if needed. Serve with shredded cheese if desired.