Creamy Potato and Leek Soup

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• 1 Tablespoon extra virgin olive oil
  Ingredient note

  Source: 1 Tablespoon extra virgin olive oil
• 2 each leeks (thinly sliced)
  Ingredient note

  Source: 2 leeks (thinly sliced)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves of garlic (minced)
• 3 each medium potatoes (peeled and diced into small cubes)
  Ingredient note

  Source: 3 medium potatoes (peeled and diced into small cubes)
• 2 cup chicken/vegetable broth
  Ingredient note

  Source: 2 cup chicken/vegetable broth
• 2 cups almond milk
  Ingredient note

  Source: 2 cups almond milk
• 4 each strips cooked bacon (crumbled)
  Ingredient note

  Source: 4 strips cooked bacon (crumbled)
• As Needed salt
  Ingredient note

  Source seasoning: salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt & pepper (to taste)

1. 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.
2. 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.
3. Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.