Creamy Corn Soup With Crispy Bacon

• 4 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
• 6 ears fresh corn
• 1 russet potato, peeled and chopped
• Salt to taste
• Pepper to taste
• 6 slices bacon
• Basil leaves for garnish

1. Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
2. In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there's a big range for exactly how long this will be - once the pot is boiling, figure somewhere around 10 minutes and taste 'em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
3. While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.

almond breeze, corn, russet potato, salt, pepper, bacon, basil

Taken from www.allrecipes.com/recipe/261008/creamy-corn-soup-with-crispy-bacon/ (may not work)