My Daughter made this one up in her head and made it I have not tried it but I always trust her because she is such a great cook...here is her newest creation..and it is NOT Vegan...
1 yellow onion diced
1 and 1/2 heads of garlic peeled and chopped and roasted in the oven.
1 cup of dry white wine
1small carrot peeled and diced
1 celery stalk diced
Evoo 2 tbs
Salt and pepper
1 can of cream of chicken
5 or 6 smaller white potatoes peeled and diced
1 box of organic cage free chicken stock
Roast your garlic in a little olive oil til about golden.
Meanwhile sauté onion in evoo in a pot, when onion is turning soft add celery and carrots and sauté gently. Add white wine salt and pepper. Add potatoes and chicken stock plus another half box of water or just enough to cover potatoes and veggies. Simmer about 20 min then add roasted garlic and can of cream of chicken. Simmer until potatoes are done. With an immersion blender gently blend soup leaving it however chunky or smooth you'd prefer.
Roasting Garlic....peel the paper off the garlic as much as you can then cut the pointy bottom part off exposing the gloves but they stay in tact because of the root, place in a small dish drizzle olive oil and sprinkle with Kosher salt then cover with foil ,place in a 350 degree oven for at least 30 minutes...they should just pop right out of their skins ready to be used.