Potato Soup

1. Put some olive oil on the bottom of your Dutch oven or soup pot.
2. Throw in your garlic and onions and sauté for 5 minutes.
3. Then throw in your potatoes (chopped small) and cook for a few minutes.
4. Add your chicken broth and almond milk. (Use less milk if you prefer a thicker soup).
5. Let potatoes cook for 30 minutes on medium heat.
6. Blend with an immersion blender or in an actual blender (like a Vitamix) until smooth.
7. Top with compliant bacon and cilantro, or whatever other toppings you like.