This soup is so warming and delicious, and yes, it has an apple in it. But trust us when we tell you - you're going to love it!
1 whole head Roasted Garlic, or 2 large cloves, minced
1 Tbsp olive oil
1 cup finely chopped onion
1 sweet red pepper, seeded and diced
6 large russet potatoes, peeled and diced
1 tender apple, peeled and diced (Cortland or Golden Delicious)
1/3 cup dry white wine
2 tablespoons Better Than Bouillon No Chicken Base
4 to 6 cups water
1 cup soy creamer
salt and freshly ground pepper to taste
fresh parsley and croutons for garnish
Heat oil in a soup pot over medium heat. Add the onion and bell pepper and sauté until tender, about 5 minutes.
Add the potatoes, apple, wine, bouillon, and just enough water to cover; approximately 4 to 6 cups.
Bring to a boil, then reduce heat. Cover and simmer gently for 20 to 25 minutes or until the potatoes are completely tender and starting to fall apart.
Squeeze the roasted garlic pulp from the cloves right into the soup and discard the skins.
Mash the potatoes in the pot with a potato masher until the base is thick and chunky. or use one of our favorites, a Smart Stick Hand Blender.
Stir in the soy creamer and simmer gently for approximately 10 minutes.
Season to taste with salt and pepper.
Serve with a bit of fresh parsley sprinkled over the top and toasted croutons if desired.