Creamy Potato Soup

Creamy Potato Soup 
Yield: 4 bowls
 
4 potatoes, cut, peeling optional
1 cube of no-chicken bullion or broth of your choice
1 can of coconut milk (I like 365 Brand from Whole Foods. It has the mildest flavor.)
4 tbsp of butter or fat of choice (My family does okay with butter. But you could use Earth's Balance or another oil.)
3 tbsp of flour or other thickener
salt to taste
Italian seasoning

Cut and boil potatoes with bullion/broth and seasonings. You want just enough liquid to cover the potatoes.

In a separate pan make a roux with the butter/fat and flour/thickener. Add in coconut milk and remove from heat.

Add in roux mixture when potatoes are almost cooked. Allow to cook until potatoes are tender.

You could top with veggie shreds, bacon, green onions, etc but I ate mine plain. I want to try it with carrots, celery and onion at some point!