Easy Garlic And Potato Cream Soup

• 1 onion
• 1 head garlic cloves
• 3-4 medium size potatoes
• 1 liter vegetable stock
• 1 pinch salt, pepper to taste
• Pinch thype (opitional)
• 1 tablespoon pine nuts
• 1/4 red bell pepper
• Handful fried onions for topping (optional)
• 1 tablespoon sour cream (or non-dairy alternative)
• olive oil

1. Peel and dice your onion and potatoes. Crush garlic, peel, and thinly slice.
2. In a pot, heat up a tablespoon of olive oil. Add chopped onions and gently fry until translucent. Add garlic and stir-fry for a minute, then add diced potatoes and vegetable stock. Bring to a boil and let it cook on low for about 15-20 minutes, until the potatoes are soft.
3. While the soup is simmering, heat a pan, toss in a handful of pine nuts and let it toast, stirring often. Make sure the nuts don't burn. Remove from pan and set aside to cool.
4. Wash red bell pepper, and dice into small pieces.
5. When the potatoes are cooked, use a stick blender and puree the soup into a thick cream. Taste the soup and if needed, add salt & pepper to taste. Pour into bowls, add a spoon of sour cream (or non-dairy alternative) and top with toasted pine nuts, finely chopped red bell peppers, fried onions, thyme leaves and a drizzle of olive oil.

onion, garlic, potatoes, vegetable stock, salt, nuts, red bell pepper, handful fried onions, sour cream, olive oil

Taken from food52.com/recipes/66202-easy-garlic-and-potato-cream-soup (may not work)