This is a dairy free version of potato soup. I've used regular unsalted butter and regular bacon. But you can use vegetarian butter and your favorite bacon as well.
4 medium potatoes, peeled and cubed
1 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
1 - 2 slices bacon browned, (chopped and drained)
4 c low sodium chicken broth
4 T flour
1 stick unsalted butter (or vegetarian alternative)
1 small to medium onion chopped
Boil potatoes in water until fork tender approx. 15 - 20 min. Set aside.
In a separate pan, cook bacon until crisp. Drain and chop bacon, set aside.
Make a roux by melting butter over medium heat. Add the chopped onion in the melted butter. Add flour and stir until thickened. Add chicken broth 1/2 c at a time, stirring constantly.
Add the potatoes and the water that the potatoes were cooked in. and stir. Add the bacon, salt, pepper and parsley. Cook over medium heat until soup is heated through on medium to medium low.
Makes 4 servings.