ethnic potato soup
No broth (much less sodium), less fat thanks to turkey bacon and almond milk, this is very healthy soup. I make this soup when I or my husband starts to feel sick. It works better than medicine!
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prep time
5 Min
cook time
25 Min
method
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yield
4 serving(s)
Ingredients
- 2 - potatoes, about 2/3 lb
- 1/2 - medium onion
- 4 sheets turkey bacon
- 1 tablespoon olive oil
- 1 cup unsweetened almondmilk
- 1/2 cup milk
- 2 teaspoons curry powder
- 1 tablespoon grated ginger
- 1/2 teaspoon cinnamon powder
- 1 cup water
How To Make ethnic potato soup
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Step 1Peel potatoes and dice. Slice onion thinly. Chop turkey bacon.
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Step 2In a large saucepan, heat olive oil and cook onions over medium heat until tender. Stir in turkey bacon, potatoes and ginger. Sauté for 1-2 minutes. Add water, increase the heat and bring to a boil. Cook until potatoes are tender. When the potatoes are tender, turn off the heat and remove from the heat. Let cool for about 5 minutes.
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Step 3Transfer the soup to blender and puree the soup until smooth.
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Step 4Return the soup to the saucepan, heat over medium heat and stir in almond milk and milk. When the soup warms up, reduce heat to low and stir in curry powder and cinnamon powder. Add salt to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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