Roasted Garlic Potato Soup, Vegan Version

This recipe is constantly evolving at my house. It started its life as a dairy-laden cheese-fest from a cookbook that I received when I got married twenty years ago...the funny thing is, no matter how far I swing away from the original, it is always good! The only caveat I have is that the food you make can only be as good as the ingredients, which is why I try to use beautiful potatoes only - preferably local organic Yukons from Cali's (the best price on the best taters in SLC!)

1 whole head + 6 cloves minced garlic
2 tblspn. olive oil
4 c. yellow onion, diced
6 stalks celery, diced
2 veggie bouillon cubes (current fave: Rapunzel Herb and Sea Salt)
10 lbs. potatoes, peeled and diced
3 c. plain soymilk
2 tblspn. dried basil
2 tsp. garlic powder
2 tsp. salt + more to taste
1 tsp. pepper + more to taste

Trim the top of one head of garlic, drizzle with olive oil, wrap in foil and put in 350° oven to roast.

Saute minced garlic, onion, and celery until onions are soft. Add potatoes and bouillon, and enough water to just cover the potatoes. Bring to a boil and simmer for 30 minutes or until potatoes are soft enough to start to break down. Retrieve the roasted garlic from the oven, squish out of peel and add to soup. Using an immersion blender, puree the soup to desired level (alternately, use a food processor or blender to puree at least half of the soup). Add soymilk, basil, garlic powder, salt and pepper. Simmer to let flavors blend, and adjust salt and pepper.