Dairy Free Leek & Potato Chicken Soup

Add the bacon to a large dutch oven or soup pot with a lid. Turn the heat to medium and cook the bacon until crispy, about 10 minutes. Remove the bacon and place on a paper towel lined plate. There should be 2-3 tablespoons of bacon grease in the pot. Remove any excess grease if needed.

In the same pot over medium heat, add the carrots, celery, and leeks. Stir occasionally for 6-8 minutes, adding the garlic for the last minute, until the veggies are soft. In a small bowl or cup, whisk together the chicken broth and flour until combined. Add the potatoes, chicken, broth/flour mixture, seasoning, 1 teaspoon of kosher salt and ½ teaspoon of black pepper to the pot and turn the high to medium high. Once the soup is boiling, cover and reduce the heat to medium low for 25 minutes or until the chicken is cooked and easily shreds with a fork.

Remove the chicken from the pot and shred with two forks. Add the chicken back in the pot with the oatmilk and kale. Stir to combine and season to taste with salt and pepper. 

Serve hot with crumbled crispy bacon on top.