Roasted Garlic Potato Soup Dairy Free
Author: 
 
Ingredients
  • 4 whole garlic heads
  • 1 cup diced onion
  • 1 cup diced carrot
  • 2 garlic cloves, minced
  • 6 cups diced potatoes (about 2 pounds)
  • 4 cups chicken broth
  • 1 cup almond milk, or favorite non dairy milk
  • Salt and Pepper to taste
Instructions
  1. Remove papery skin from each garlic head (do not peel or separate). Wrap each head separately in aluminum foil.
  2. Bake at 350 degrees for 1 hour; let cool for 10 minutes or this can be done ahead of time. Store in refrigerate if going to make soup a day or two later.
  3. Squeeze roasted garlic bulbs into a blender or food processor.
  4. Heat a soup pot and add onion, carrot and minced garlic, and saute 5 minutes.
  5. Add potatoes, broth, salt, and pepper; bring to a boil.
  6. Cover, reduce heat and simmer 20 minutes or until potatoes are tender.
  7. Add 2 cups of potato soup to roasted garlic pulp and blend until smooth.
  8. Return puree to pan; stir in milk and cook over low heat until thoroughly heated.
  9. Remove from heat and serve.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/10/23/roasted-garlic-potato-soup-dairy-free-recipe/