Creamy Potato Leek Soup
Am I a soup blogger now? I don’t know what it is about soup, but it’s certainly something I love to make and share, especially this time of year. This recipe is delicious (original recipe found here) and almost reminds me of creamy mashed potatoes.
Ingredients
2 Tablespoons Ghee
3 Leeks sliced
2 Stalks Celery Diced
3 Cloves Garlic Minced
4 Russet Potatoes Peeled & Cubed
3 Cups Chicken Broth
1 Cup Almond Milk Plain, Unsweetened
1.5 teaspoons Salt
¼ teaspoon Ground Pepper
⅛ teaspoon Pepper Flakes
4 Strips Bacon
3 Tablespoons Chives
Instructions
Cook bacon in a skillet until crisp, then crumble and set aside. (I baked mine in the oven at 425° for about 12 minutes)
Heat a large soup pot over medium/low heat and add ghee.
Add in the leeks and celery and cook until tender and translucent, stir occasionally to keep from burning or sticking to the bottom of the pot.
Add in garlic and cook an additional minute while stirring.
Add in the potatoes and broth, bring to a boil and then reduce to a simmer. Cook until the potatoes are very tender.
Turn off the heat, add in salt, pepper and pepper flakes.
Use an immersion blender to puree the soup in the pot or blend in batches.
Stir in almond milk one ½ cup at a time until desired consistency is reached.
Serve with crumbled bacon and chives.