2lbspotatoesrusset or Yukon gold potatoes, peeled, chopped
Clovesfrom a whole head of garlicyes, all of it, separated into cloves and peeled
6-7cupsof liquidI highly recommend several cups of a good quality vegetable stock plus water to make the required amount
1teaspoonof dried thyme
salt and pepper to taste
finely chopped green onion, chives or red onion for serving
Heat olive oil in a large sauté or soup pot over medium heat. Add onion, carrot, and celery. Saute about 5 minutes as the vegetables start to become fragrant and tender. Reduce heat and add garlic, potatoes and continue to saute for several additional minutes. Onion will become soft. Add stock and water, thyme and bay leaf. Bring to a boil, then reduce to a simmer. Add some salt and pepper. Slightly cover, and simmer until all the vegetables are very tender, about 30 minutes.
Remove the soup from the heat. Using a blender or an immersion blender puree the soup in batches. Careful to vent the blender lid to allow steam to escape.
Return to pot and bring up to serving temperature. Check for seasonings. Serve with chopped onions and crusty bread for dipping.
Use the freshest garlic you can get your hands on. Look for tight and firm heads.I like yellow flesh potatos for this soup - Yukon gold is my favouriteI find this soup is best fresh, it will keep for a while on the stove and leftovers heat up well, however!, the garlic will get stronger as it sits. Don't say I didn't warn you.