Garlic Soup with Potatoes...

1/4 cup olive oil
1 medium onion, chopped
1 small carrot chopped
1 stalk celery chopped
about 2 large russet potatoes peeped and cut into 1/2 inch cubes
1 large head garlic, minced (1 head of garlic, not 1 clove of garlic)
4 cups vegetable broth (I do make my own veggie broth and will post the recipe soon)
2 cups water
1/2 tsp. thyme
1 bay leaf
salt and pepper to taste

heat oil over medium heat. add the onion, carrot and celery and cook for 3 minutes. reduce heat to medium low and add potatoes and garlic. cook stirring often, for 15 minutes. add broth, water, thyme, bay leaf, salt, and pepper. bring to a boil over high heat. reduce heat, cover, and simmer until all ingredients are soft (about 30 minutes). remove from heat and remove bay leaf. transfer the soup to a food processor or to a blender. blend until smooth. return to pot and cook over low heat until heated through. serve hot.

OK. DH liked the taste of the soup, but would prefer that it was "chunkier" (like, instead of blending all the potatoes, leave some potatoes whole in the soup... same with the carrots). Next time I will use more potatoes and carrots and then leave some whole. I like the taste of the soup. All that garlic is amazing!