Yukon Gold Potato Soup With Roasted Garlic and Red Peppers

Ingredients

• 1 large whole head 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 white 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

Directions

1. 1

   Preheat oven to 350F, or toaster oven to 375°F Place whole garlic head on baking sheet and bake for 40 minutes.

2. 2

   Heat oil in a soup pot. Add onion and saute over med heat until golden brown.

3. 3

   Add potatoes, apple, wine and just enough water to cover. Bring to rapid boil, then lower heat.

4. 4

   Cover and simmer gently for 25 to 30 minutes, until potato is quite tender.

5. 5

   When garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.

6. 6

   Mash the potatoes in the pot with a potato masher until the base is thick and chunky.

7. 7

   Add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.

8. 8

   Stir in the creamer and simmer gently for 5 minutes longer.

9. 9

   Season with salt and pepper.