Yukon Gold Potato Soup With Roasted Garlic and Red

Name: Yukon Gold Potato Soup With Roasted Garlic and Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ¼ 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 ½ cup rice milk, as needed; ½ cup vegan creamer; salt & freshly ground black pepper, to taste

Servings: persons

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)
¼ 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 ½ cup rice milk, as needed
½ cup vegan creamer
salt & freshly ground black pepper, to taste

1
Preheat oven to 350F, or toaster oven to 375F Place whole garlic head on baking sheet and bake for 40 minutes.
2
Heat oil in a soup pot.
3
Add onion and saute over med heat until golden brown.
4
Add potatoes, apple, wine and just enough water to cover.
5
Bring to rapid boil, then lower heat.
6
Cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
7
When garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
8
Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
9
Add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
10
Stir in the creamer and simmer gently for 5 minutes longer.
11
Season with salt and pepper.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Yukon Gold Potato Soup With Roasted Garlic and Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yukon Gold Potato Soup With Roasted Garlic and Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions