Creamy Turkey Bacon Potato Soup


  • 1 Carton of organic Chicken broth ( or 900 ml of water with 1 tbsp of olive oil) 
  • 1 Package of frozen brussel sprouts
  • 5 garlic cloves diced
  • 1/2 of a white onion diced 
  • 1 tsp of cumin 
  • 1/2 tbsp of club house Italian spice 
  • 1/2 cup of almond milk 
  • 2-3 large potatoes diced into small chunks
  • 1/4 cup of brown rice flour 
  • 2 tbsp of coconut oil 
  • 5 strips of turkey bacon 


  • Boil brussel sprouts until tender then drain and smash.
  • Cook Turkey bacon and chop into small pieces.
  • In a slow cooker add all ingredients and mix well, cook for 3-4 hours on high. Stir occasionally. (You can also use a large pot on the stove, just bring all to a boil then let simmer on the lowest heat for a couple hours) 

Serve and enjoy! 

Ps. if you want to add a nice little flavour note to it, add a splash of white wine.

Jenny M., DYNAMIS Chef