Lactose Free Creamy Potato Bacon Soup
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Prep Time
15 Minutes -
Cook Time
60 Minutes -
Servings
4
Ingredients
- 2 lbs golden potatoes, peeled and cooked
- 1Ā½ 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
- Ā½ 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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