Cream of Garlic Soup

1 med. onion, chopped

10 garlic cloves, peeled, halved

2 large potatoes, peeled, cubed

2T butter

1/4 c olive oil

6c vegetable broth

2 c. almond milk

salt and pepper to taste

In a large stockpot, saute onions, garlic and potatoes in butter and oil until onions are tender. Add broth and simmer for 1 hour. Spoon mixture, a little at a time into a blender and puree. Repeat until all is blended. Return soup to the stockpot, add milk. Simmer for an additional 10 minutes, adding salt and pepper to taste.

Serve with crusty french bread, large homemade croutons, or garlic bread.