Yukon Gold Potato Soup With Roasted Garlic And Red Peppers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 large whole heads of garlic or 2 medium whole heads of garlic
• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 6 -7 medium yukon gold potatoes, peeled and diced
• 1 cup tender apple, peeled and diced (such as cortland or golden delicious)
• 1/4 cup dry wine
• 3 -4 scallions, thinly sliced
• 1 (6 ounce) jar roasted red peppers, drained and cut into 1/2-inch squares
• 1 -1 1/2 cup rice milk, as needed
• 1/2 cup vegan creamer
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat oven to 350f, or toaster oven to 375°f place whole garlic head on baking sheet and bake for 40 minutes.
• 2 heat oil in a soup pot. add onion and saute over med heat until golden brown.
• 3 add potatoes, apple, wine and just enough water to cover. bring to rapid boil, then lower heat.
• 4 cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
• 5 when garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
• 6 mash the potatoes in the pot with a potato masher until the base is thick and chunky.
• 7 add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
• 8 stir in the creamer and simmer gently for 5 minutes longer.
• 9 season with salt and pepper.