Parsley-Potato Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 6 medium potatoes, preferably a mealy variety like russet, peeled and diced
• 2 bay leaves
• 4 ounces vegan cream cheese, diced
• 1/2 cup firmly packed chopped fresh parsley
• 2 tablespoons minced fresh dill
• 1/4 cup quick-cooking oats
• 2 cups rice milk, or as needed
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and continue to saute until both are golden.
4. Add the water with bouillon cubes, potatoes, and bay leaves.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.
7. Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl.
8. Combine with the cream cheese and whisk together until smooth and creamy.
9. Stir into the soup along with the parsley and dill.
10. Slowly sprinkle in the oats.
11. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.
12. Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper.
13. Discard the bay leaves.
14. Heat through and serve.
15. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.
16. Per serving:
17. Calories: 193
18. Total fat: 5g
19. Protein: 6g
20. Fiber: 3g
21. Carbohydrate: 32g
22. Cholesterol: 0mg
23. Sodium: 84mg

olive oil, onion, garlic, water, potatoes, bay leaves, cream cheese, parsley, fresh dill, quickcooking oats, rice milk, salt

Taken from www.epicurious.com/recipes/food/views/parsley-potato-soup-378942 (may not work)