6 slices bacon, cut into sm. pieces
1 c. chopped onions
4 tbsp. flour
1 3/4 c. non-dairy cream
5 c. boiling chicken broth
1/4 tsp. salt
1/4 tsp. white pepper
1/8 tsp. celery seed
Dash of garlic powder
Pinch of thyme
4 med. potatoes, cooked and diced

In a heavy-bottomed saucepan, crumbled bacon and onion. Cook until bacon is well done and onions are tender. Blend in flour; cook and stir 1 minute. Add non-dairy cream and boiling chicken broth all at once, beating with wire whisk to blend. Increase heat to moderately high; cook and stir until mixture comes to a boil and thickens slightly. Blend seasonings and diced potatoes, heat through. Makes 10 to 12 servings.