Creamy Potato and Leek Soup

Ingredients

• 1 Tablespoon extra virgin olive oil
• 2 leeks (thinly sliced)
• 2 cloves of garlic (minced)
• 3 medium potatoes (peeled and diced into small cubes)
• 2 cup chicken/vegetable broth
• 2 cups almond milk
• 4 strips cooked bacon (crumbled)
• salt & pepper (to taste)

Instructions

1. 1

   Heat oil in a pot over medium heat and saute sliced leeks for about 5 minutes or until soft, stirring occasionally. Season leeks to taste with salt and freshly ground black pepper. Add garlic and saute for about 30 seconds.

2. 2

   Add potatoes and 2 cups chicken/vegetable broth to the pot and bring to a boil over medium high heat. Cover with a lid and boil for about 10 minutes, or until potatoes are very soft. Add 2 cups almond milk (less or more, depending on how thick or thin you like the soup). Using a hand blender, puree the soup until smooth. Again, season with salt and pepper to taste. Keep soup warm until it's time to serve.

3. 3

   Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.