Yukon Gold Potato Soup with Roasted Garlic and Red Peppers

By mrspolanco77

Ingredients

• 1 large whole heads garlic
• 1 T canola oil
• 1 cup finely chopped onion
• 6-7 medium Yukon Gold potatoes, peeled and diced
• 1 cup peeled, diced apple like Cortland
• 1/4 cup dry white wine
• 3-4 scallions, thinly sliced
• 1/2 cup reduced fat sour cream
• 1/2 to 1 cup low fat milk, as needed
• salt and pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Place the whole head of garlic on baking sheet and bake for 40 minutes.

Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the potatoes, apples and wine and just enough water to cover. Bring to a simmer, then simmer gently, covered, for 35-40 minutes, until potato is soft.

When the garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins. Mash the potatoes in the soup with a potato masher until the base is thick and chunky.

Add the remaining ingredients, stir well, and let soup stand off the heat for an hour before serving. Heat through very gently, do not boil.