Kristen's Clean Eating Dairy Free Potato and Leek Soup with Bacon

Kristen's Clean Eating Dairy Free Potato and Leek Soup with Bacon
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Kristen's Clean Eating Dairy Free Potato and Leek Soup with Bacon calories by ingredient


Introduction

NomNomNomNom Goodness on a Winter Day! If you prefer milk or cream over the almond milk, go for it! Sprinkle with cheddar as well if you eat dairy. NomNomNomNom Goodness on a Winter Day! If you prefer milk or cream over the almond milk, go for it! Sprinkle with cheddar as well if you eat dairy.
Number of Servings: 10

Ingredients

    Extra Virgin Olive Oil, 2 tbsp

    Leeks, 3 leeks, white and light green parts, thinly sliced

    4 large Russett potatoes, cubed/sliced

    Beef Broth - Herb Ox Sodium Free, 2 cups

    Chicken Broth or Bouillon, 2 cup

    Almond Breeze Almond Milk, Unsweetened Original, 2 cups

    NuSalt Sea Salt, 1 tsp

    Pepper- dash, or to taste

    Kirkland Crumbled Bacon Bits, 10 tbsp (as a garnish)

Directions

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.