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SOUP: Yukon Gold Potato Soup w/ Roasted Garlic & Red Peppers

Source of Recipe

Vegetarian Soups For All Seasons


List of Ingredients

1 large garlic bulb, *roasted (or 2 medium whole heads garlic)
1 tablespoon canola oil
1 cup finely chopped onion
6 medium Yukon Gold potatoes, peeled & diced (6 to 7)
1 cup apple, diced & peeled (a soft cooking apple such as Cortland)
1/4 cup dry white wine
3 scallions, thinly sliced (3 to 4)
1 jar roasted red pepper (6-7 oz) drained and cut into 1/2" squares
1/2 cup sour cream, light
1/2 cup skim milk, as needed (1/2 to 1)
Salt
freshly ground pepper, to taste


Recipe

Heat oil in soup pot. Add onion and sauté over medium heat until golden. Add potatoes, apple & wine and just enough water to cover. Bring to a simmer, then simmer gently, covered, for 30 to 40 minutes, until potato is quit soft. Squeeze the soft pulp from the cloves of garlic right into the soup & discard skins. Mash potatoes in the soup with a potato masher until the base is thick and chunky. Add remaining ingredients, stir well and let the soup stand off the heat for an hour before serving. Heat through very gently - don't allow the soup to come to a boil. Serves 6 to 8

TO ROAST GARLIC: Preheat oven to 350°F. Place whole head or heads of garlic on a baking sheet and bake for 40 minutes.