Kristen's Clean Eating Dairy Free Potato and Leek Soup with Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Extra Virgin Olive Oil, 2 tbspLeeks, 3 leeks, white and light green parts, thinly sliced4 large Russett potatoes, cubed/slicedBeef Broth - Herb Ox Sodium Free, 2 cupsChicken Broth or Bouillon, 2 cupAlmond Breeze Almond Milk, Unsweetened Original, 2 cupsNuSalt Sea Salt, 1 tspPepper- dash, or to tasteKirkland Crumbled Bacon Bits, 10 tbsp (as a garnish)
In a large soup pan, add oil, thinly-sliced leeks, salt and pepper. Cook on medium heat and stir often until leeks are tender. Add broth and potatoes, and bring to a boil. Reduce heat and simmer for 8-10 minutes until potatoes are tender. Add the almond milk and mix. Remove about 1/4 of the soup from the pot and use a hand blender or a regular blender and cream the ingredients. This makes the soup have a creamy texture. Add it back into the soup pot, stir well. Serve with a tablespoon of bacon bits, and cheddar cheese if you like.
Serving Size: Makes 10 or so 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SWEDIEPIE.
Serving Size: Makes 10 or so 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SWEDIEPIE.
Nutritional Info Amount Per Serving
- Calories: 205.7
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 594.8 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.5 g
- Protein: 4.1 g
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