Super Garlicy Potato Soup

Fast, Easy, Low Calorie, Low Fat, Hearty, Can be Vegan

4 generous bowls

• one tablespoon of olive oil
• 4 medium potatoes, skins well-scrubbed, and cut into 1/4 inch cubes
• two whole HEADS (not cloves) of garlic, peeled and roughly chopped
• one stalk of celery, washed and finely diced
• one large yellow onion, peeled and finely diced
• 4 chicken or vegetable bouillon cubes
• 1/4 teaspoon of thyme

1. In a large stockpot, heat the olive oil over medium heat.
2. Add diced celery and onion and cook, stirring occasionally until onion is tender.
3. Add the chopped garlic to the mixture and stir for two minutes.
4. Turn heat up to medium-high, add potatoes, and cook for five minutes, stirring now and then.
5. Add 5 cups of water plus the bouillon cubes and thyme. Cover.  Turn heat to high.
6. When soup starts to boil, turn heat down very low to let the soup simmer. 
7. You can eat the soup when the potatoes are tender, but the longer it simmers the better the soup will taste. . . . This soup will really change character depending upon how long the garlic is cooked . . . the longer, the mellower.
8. Season with ground pepper and salt.