• Michelle

Potato and bacon soup - Gluten free, dairy free

I made this little soup the other night, it is not the prettiest soup, but it was filling and nourishing, and it sat and simmered on the stove while I was doing other things and I did not need to think about doing anything but eating it at the end.


I have been playing around with nutritional yeast at the moment, it is said to have a cheesey flavour, well, I don’t know who they think they are kidding, but it is high in B group vitamins and protein so I am sprinkling on a bit here and there.

Ingredients

Serves 3


1 teaspoon olive oil

75g bacon, sliced into match sticks

1 stick celery, sliced

3 inches of leek, split down the middle, washed and sliced

2 fat cloves of garlic, crushed

3 large potatoes, diced as though you are making potato salad

1/2 brown onion, diced

1200ml water

almond milk

fresh parsley, chopped

nutritional yeast (optional)


Pop your olive oil, bacon, celery, leek, brown onion and garlic into a medium sized pot and fry gently until everything collapses a bit.


Add water and potatoes, bring to the boil, reduce heat, simmer until the potatoes are tender and falling apart, now go in with your potato masher and give everything a rough squash. Turn off the heat, add half a cup of almond milk (or cows milk, or even cream if you prefer), dish up into three bowls, sprinkle with parsley and nutritional yeast (if using). Nothing left to do but enjoy.


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