3 average sized potatoes, peeled and diced (russet or Yukon gold, preferably)
2 tablespoons margarine
1 tablespoon flour
white pepper, to taste
1/8 teaspoon freshly ground sea salt
1 1/2 cups nondairy milk (I use soy)
1/2 white onion, chopped
garlic powder or salt, to taste
fresh chives, for garnish
1. In a medium frying pan, cook the potatoes through, and set aside. In a medium sauce pan, melt the margarine on low. Once melted, add the flour, sea salt, pepper, and mix thoroughly.
2. Add the milk all at once. Cook quickly, stirring constantly until the mixture thickens and bubbles. Reduce heat to low, and add the potatoes, onions, and garlic powder or salt.
3. If at this point the soup is too thick, one may add milk; if it is too thin, a small amount of arrowroot powder may be added to thicken it up.
4. Continue to heat on low, stirring occasionally, until the onions are tender. Separate into soup bowls and garnish with chives. Serve.