Garlic and Potato Soup

1/4 cup of olive oil
1 medium onion, chopped
1 small carrot, chopped
1 stalk of celery, chopped
2 large russet potatoes, peeled and cut into 1/2-inch cubes
1 large head of garlic, separated into cloves, peeled
6 cups of vegetable broth
1/2 teaspoon of dried thyme leaves
1 bay leaf
Salt and freshly ground black pepper to taste
Chopped chives or the thinly sliced green tops of green onions, for garnish

In a Dutch oven or a large deep-sided skillet with a lid, heat the oil over medium-heat.

Add the onion, the carrot, and the celery and cook, stirring often, for 3 minutes.

Reduce the heat to medium-low and add the potatoes cubes. Cook, stirring often, for 15 minutes. After 10 minutes add the peeled garlic cloves. Cook, again stirring often. Be careful not to scorch or burn the garlic.

Add the broth. the thyme, the bay leaf, and the salt and the pepper. Bring it to the boil, reduce the heat, cover and simmer gently until all the ingredients are very soft.

Remove the soup from the heat and allow it to cool slightly.

Remove and discard the bay leaf.

In a food processor or a blender, working in batches, process the soup until it's smooth.

Put the processed soup in a clean pot and heat through.

Adjust the seasoning.

Serve the soup hot, garnished with the chives or the green onion.