Lactose Free Creamy Potato Bacon Soup

A rustic bowl filled with creamy potato soup, topped generously with crispy bacon bits, shredded cheddar cheese, and finely chopped chives. The dish is set on a braided placemat with a background that includes a carton of Hiland Lactose Free Milk and a glass of water, creating a cozy, homey feel.

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Prep Time
15 Minutes
Cook Time
60 Minutes
Servings
4

Ingredients

2 lbs golden potatoes, peeled and cooked
1½ cups Hiland Dairy Lactose Free Milk
4 strips of bacon, cooked until crisp
6 chive stalks, finely diced
Salt, pepper, and garlic mix (to taste)
1 to 2 tbsp ghee
½ cup plant-based cheddar shreds

Directions

Peel the potatoes. Boil them in water until they are soft. Poke them with a steak knife for a long toothpick. The knife or pick should pass through easily.
While the potatoes are cooking, add the milk to a skillet or a small pod on the stove top and warm it up. You should see steam coming from the milk. Do not over cook. We don’t want it to a boil.
Drain the potatoes leaving a bit of water.
Season the mix with salt pepper and garlic. Blend with a stick blender until it comes smooth.
Add the milk and blend. Use as much milk as you need to to make the mix smooth, like a soup consistency.
Add in the ghee and blend. Season to taste.
Serve with chopped bacon, chives and plant cheese garnish.

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