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