Yukon Gold Potato Soup With Roasted Garlic and Red Peppers

• 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)
• 14 cup dry white wine
• 3 -4 scallions, thinly sliced
• 1 (6 ounce) jar roasted red peppers, drained and cut into 1/2-inch squares
• 1 -1 12 cup rice milk, as needed
• 12 cup vegan creamer
• salt & freshly ground black pepper, to taste

1. Preheat oven to 350F, or toaster oven to 375F Place whole garlic head on baking sheet and bake for 40 minutes.
2. Heat oil in a soup pot.
3. Add onion and saute over med heat until golden brown.
4. Add potatoes, apple, wine and just enough water to cover.
5. Bring to rapid boil, then lower heat.
6. Cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
7. When garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
8. Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
9. Add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
10. Stir in the creamer and simmer gently for 5 minutes longer.
11. Season with salt and pepper.

garlic, olive oil, onion, gold potatoes, tender apple, white wine, red peppers, rice milk, vegan creamer, salt

Taken from www.food.com/recipe/yukon-gold-potato-soup-with-roasted-garlic-and-red-peppers-336405 (may not work)