Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the water with bouillon cubes, potatoes, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.
- Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley and dill.
- Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.
- Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Discard the bay leaves. Heat through and serve. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.
- Nutrition Information
- Per serving:
- Calories: 193
- Total fat: 5g
- Protein: 6g
- Fiber: 3g
- Carbohydrate: 32g
- Cholesterol: 0mg
- Sodium: 84mg
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