2 large onions, sliced1 tsp. butter 20 garlic cloves, chopped or minced Salt and pepper to taste 6 small potatoes, peeled and diced 3 cups water 8 cups beef, chicken, or veggie stock ½ to 1 cup milk or cream 1 cup fresh sage leaves, chopped ½ cup chopped, fresh, flat leaf parsley
In a small skillet, sauté the onions in the butter. Add the garlic, and sauté for 5 minutes. Add salt and pepper. Transfer to a food processor, add the remaining ingredients, and puree, adding warm water as necessary.