Potato Soup

1 large onion, diced
10 red potatoes, peeled and cubed
6 cups unsalted veggie stock
1 Tbsp peeled, stemmed & minced fresh garlic (2 - 3 cloves)
1 Tbsp olive oil
1 bay leaf
1/2 - 1 tsp salt
1 cups plain unsweetened rice milk
Fresh ground pepper to taste
2 Tbsp minced parsley

Prep onion, potatoes and garlic
Cook potatoes in soup stock with salt and bay leaf
Heat oil on medium in a large dutch oven or soup pot
Sauté garlic and onion until soft and turning golden
Add potatoes & stock to the onions and garlic
Cook for a few minutes more, until the potatoes are tender
Remove the bay leaf!
Puree with a stick blender or in 2 batches in a jar blender
Add rice milk to thin to desired consistency
Add salt & pepper to taste, and minced parsley
Heat gently for a few minutes (don't boil), then serve

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user BJUBILEE.