No Broth Curry Almond Milk Bacon Potato Soup
Prep time
Cook time
Total time
Recipe and photo by Hidemi Walsh, submitted for the So Delicious 3-Course Recipe Contest. See the post above for special diet options.
  • 2 russet potatoes, about ⅔ lb
  • ½ medium onion
  • 4 slices turkey bacon
  • 1 tablespoon olive oil
  • 1 tablespoon grated fresh ginger
  • 1-1/2 cups So Delicious Unsweetened Almond Plus AlmondMilk (see note in post above for nut-free option)
  • 2 teaspoons curry powder
  • ½ teaspoon ground cinnamon
  • Salt and black pepper, to taste
  1. Peel potatoes and dice. Slice onion thinly. Chop turkey bacon.
  2. In a saucepan, heat olive oil and cook onion over medium heat until tender. Stir in turkey bacon, potatoes and ginger. Sauté for 1 to 2 minutes. Add 1 cup water, increase the heat and bring to a boil. Cook until potatoes are tender. When the potatoes are tender, turn off the heat, remove the saucepan from the heat and let cool for about 10 minutes.
  3. Transfer the soup to a blender and puree the soup until smooth.
  4. Return the soup to the saucepan, heat over medium heat and stir in almond milk. When the soup is warmed up, reduce heat and stir in curry powder and cinnamon. Add salt and black pepper to taste.
Recipe by Go Dairy Free at