This has been one of my favorite soup recipes for most of my life, slightly modified to be gluten free since we recently found out my spouse has Celiac's. (I used to thicken it with a roux, instead of cooking down some of the potatoes first.) It is always one of the first things my mind goes to when the weather starts to cool in the fall.
If you aren't as fond of garlic as we are, you can reduce it as desired – I think the original recipe called for about ¼ as much.
