Golden Potato Soup with Roasted Garlic

1 large whole head of garlic, or 2 medium heads
1 tablespoon olive oil
1 cup finely chopped onion
6 to 7 medium Yukon Gold potatoes, peeled and diced
1 cup peeled and diced tender apple (such as Cortland or Golden
Delicious)
1/4 cup dry white wine
3 to 4 scallions, thinly sliced
One 6-ounce jar roasted red peppers, drained and cut into 1/2-inch
squares
1 to 1 1/2 cups rice milk, as needed
1/2 cup Silk creamer
Salt and freshly-ground black pepper, to taste

1. Preheat oven to 350F. Place whole garlic head on a baking sheet
and bake for 40 minutes.

2. Heat oil in a soup pot. Add onion and saute over medium heat until
golden. Add potatoes, apple. wine, and just enough water to cover.
Bring to a rapid simmer, then lower the heat. Cover and simmer gently
for 25 to 30 minutes, or until the potato is quite tender.

3. 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
pot with a potato masher until the base is thick and chunky.

4. Add the scallions, roasted peppers, and enough rice milk to give
the soup a thick consistency. Stir in the creamer and simmer gently
for 5 minutes longer. Season with salt and pepper.

Serves 6 to 8.

NOTE: You may also substitute milk for the rice milk, and heavy
cream or half-and-half for the creamer.