gluten-free dairy-free potato leek bacon soup

This is one of our favorites, and a Mamatouille original, made for my dietary needs. It's scrumptious.

HI MOM! [Added by one Bean when my back was turned.]

You'll need:

• 10 small Japanese potatoes, peeled and chopped
• 2 or 3 leeks, washed and chopped
• 7 or 8 pieces of bacon, chopped
• 7 cloves garlic, minced
• about 5 cups water
• 2 sachets of veggie bouillon powder
• bacon fat
• salt, pepper, and dried or fresh parsley

For the roux:

• 3 tablespoons dairy-free butter or margarine
• 3 tablespoons rice flour or gluten-free flour of choice
• 3 cups soy milk or other dairy-free milk

Do this:

In a large stock pot, saute the bacon in the bacon fat and then add the potatoes, leeks, garlic, water, veggie bouillon, salt, pepper, and parsley. Simmer till the potatoes and leeks are tender.

At the same time, in a separate smaller pot, melt the margarine and whisk in the flour. When it's lump-free, slooooowly add your milk and continue whisking and bubbling until the roux is creamy and thickened.

Once your potatoes are soft, slowly add the roux to the big stock pot. 

Heat it all up together and enjoy with some gusto.