Cook the bacon in a large pot over medium heat until crispy. Crumble the cooked bacon and set it aside. Leave about 2 tablespoons of drippings in the pot. Drop the potatoes, onion, and bacon into the large pot with the drippings. Cook and continuously stir for about 5 minutes. (The potatoes will not be cooked all the way through.)
Pour in the corn soup stock, soy milk, and ricotta cheese. Bring the whole mixture to a boil and stir in the butter and frozen peas. Reduce the heat to low, simmer, cover, and leave it alone for 10 minutes. (The soup will thicken as it cooks.)
Add the salt (if using) and pepper and give it a good stir. Re-cover the pot and let it simmer for another 10 minutes, or until the potatoes are tender. Ladle into your favorite bowl and top with dried parsley flakes before serving.
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