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NOTE: Regarding the non-dairy ingredients I used, the cheddar cheese I used was Kroger Value brand (a Fry's grocery store brand) Cheddar Melt Topping Shredded Imitation Cheddar Cheese, Almond Breeze (from Diamond brand) Original Almond Milk, and Tofutti brand Better Than Sour Cream. Regarding the cooking method of the white onions and yellow pepper; I purposely cooked them down, but if you would rather you can add the white onions and yellow pepper a bit later, but before the bacon is finished cooking. I wanted to infuse the flavors of the three in the skillet.
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In a skillet fry up the chopped bacon, adding in the chopped white onion and chopped yellow pepper at the same time.
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Add the chopped and peeled potatoes to 2 cups of water and bring to a boil; cover and turn heat to low and simmer for 20 minutes.
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When bacon is crisp and onion and pepper are translucent, drain on paper towels.
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When potatoes are tender, add 4 slotted spoonfuls of potatoes into a blender. Add 1/3 cup non-dairy milk and 1/3 cup of the potato water. Blend potatoes and liquid until smooth.
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Drain potatoes left in the pan, but reserve the potato water and set aside. Add blended potatoes back into pan with remaining un-blended potatoes. Add to the pan 1/3 cup non-dairy shredded cheddar cheese, 1 tbsp non-dairy sour cream, the drained bacon, onion and pepper mixture, and another 1/3 cup of the reserved potato water. Stir to combine, heating on medium until cheese is melted.
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Add 1 -2 tbsp of sliced green onion, and salt and pepper to taste. (I used about 1/4 tsp pepper and no salt). Heat for an additional minute or less.
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This should create a fairly thick soup, but if you want it thinner, add in more of the leftover reserved potato water a little at a time until desired consistency is reached.
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Serves approximately 3.
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Enjoy!
