Step 1

Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.

Step 2

Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.

Step 3

Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.