Creamy Garlic Soup

2 Whole Heads Garlic 2 Medium Onions, chopped 4 White Potatoes, Peeled and Cut Into Chunks 5 Cups Water Or Veg Broth 2 Tbs Soy Sauce Freshly Ground Black Pepper Preheat the oven to 350F. Remove the loose papery skin from the garlic. Slice a thin strip off the top of the head and discard. Place the garlic in a dry baking dish and bake for 1 hour. Remove from oven and set aside. Place the onion in a large pot with a small amount of water. Cook, stirring over medium heat until the onion softens slightly, about 3 minutes. Add the potatoes, water or broth, and soy sauce. Bring to a boil, cover, and simmer over low heat for 5 minutes. Press the cooled garlic cloves out of the skins and discard all the skins. Add the garlic to the soup pot. Continue to cook for 25 minutes, until the potatoes are tender. Puree the soup in batches in a blender. Return to the pan and heat through. Season with pepper if desired.