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.
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.
Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.
Make the soup in a heavy bottomed pan or dutch oven. A heavier pan will distribute heat more evenly and is less likely to scorch the soup.
Yukon gold or russet potatoes both work well.
If making ahead of time, let the soup cool before storing it.
Creamy Potato and Leek Soup
Amount Per Serving (210 g)
Calories 327Calories from Fat 191
% Daily Value*
Saturated Fat 14.6g73%
Polyunsaturated Fat 4.6g
* Percent Daily Values are based on a 2000 calorie diet.