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Categories:
olive oil carrots celery onion bacon garlic red potatoes chicken broth water unsweetened almond milk salt ground black pepper Italian seasoning
Viewed: 44 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 2 cups diced carrots
- 2 cups diced celery
- 1 medium onion, diced
- 10 slices bacon, cut into 1-inch pieces
- 2 tablespoons minced garlic
- 10 medium red potatoes, cut into 1-inch cubes
- 2 cups chicken broth
- 2 cups water
- 2 cups unsweetened almond milk
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon Italian seasoning
Method
- Heat olive oil in a skillet over medium heat. Add carrots, celery, onion, bacon, and garlic. Cook until bacon is browned and crispy, about 10 minutes.
- Combine potatoes, broth, and water in a large pot. Bring to a boil; cook until potatoes can be easily pierced with a fork, about 10 minutes. Use an immersion blender to blend the mixture until nearly smooth.
- Add the bacon mixture, almond milk, salt, pepper, and Italian seasoning to the pot. Cook until heated through, about 10 minutes.
