INGREDIENTS
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A small amount of olive oil to sauté the vegetables
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1 small yellow onion, peeled and chopped
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1 small carrot, peeled and chopped
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1 celery stock, chopped
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1-1/2 lbs white, russet or Yukon gold potatoes, peeled, chopped
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Cloves from a whole head of garlic (yes, all of it), peeled
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6-7 cups of liquid, I highly recommend several cups of a good quality vegetable stock plus water to make the required amount
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salt and pepper to taste
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1 teaspoon of dried thyme
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1 bay leaf