Potato Soup (non-dairy)

We recently began getting Bountiful Baskets fruits and veggies.  My mom had been talking about this as they have been getting baskets for a couple of months where they live.  I happened to catch an article in the local paper that they were starting one up in our area.  I was so excited.  Seemed like a cheaper way to get fruits and veggies, but also to force us to expand our use of veggies (we aren't very good about getting vegetables in our diet).  Last week we got a bunch of potatoes.  While I like potatoes, they are not part of our diet, except for during holidays.  I have always enjoyed potato soup, but don't make it since we are having to limit dairy for my oldest, but I am also limiting my dairy intake while breastfeeding.  While on maternity leave, I watched a cooking show where they used cashew cream in some recipe.  I did a little reading about cashew cream and found it has many uses for recipes that call fo cream of milk.  So I modified a potato soup recipe I have.  Here it is!

Ingredients:
1 1/2 cups raw cashews covered in water and soaked for 8 hours to make 2 cups cashew cream
14 small or 6-8 large potatoes
4 cups chicken broth
1/3 cup butter (I use non-dairy)
1/3 cup flour
10 strips bacon (I buy center cut and after cooked get rid of much of the complete fat parts of the bacon)
1/2 c. non-dairy cheese

Step 1.  Peel and cube potatoes.  Boil in water until soft, but not mushy.

Step 2. While potatoes are cooking, drain cashews and place into blender. Put enough water in blender to cover cashews.  Blend on high 2 minutes, let rest a minute, and blend again for 2 minutes.

Step 3.  After potatoes are cooked, drain from water.  In large pot, melt butter and whisk in flour.

Step 4.  Measure out 2 cups cashew cream.  Whisk in chicken broth and cashew cream.  Add potatoes, bacon, and cheese. 

Step 5. Serve and ENJOY!!