"Creamy" Potato Soup

I LOVE LOVE LOVE potato soup and have tried numerous recipes to hit the spot but once going gfcf I thought my potato soup days were over and it made me quite sad. Daddy Fox is quite the soup lover and it's starting to get chilly here (yes even in Florida we get a chill) so I began to hunt once more for a delicious potato soup recipe that was somehow creamy yet totally dairy free. I ended up taking one recipe and building off of it to make my own perfectly delicious potato soup and it's oh so good! I never thought I'd eat such warming, comforting, most importantly creamy potato soup again.

8 cups water
1 heaping tablespoon better than bouillon chicken base (I use organic, it's way better)
3 pounds potatoes diced (you can peel them but I don't)
7-8 cloves of garlic
1 medium onion
3-4 carrots, peeled and chopped

In a stock pot, place about 3/4's of your diced potatoes and cover with the 8 cups of water. Turn the burner on med-high heat to begin warming while you prepare the remaining veggies. I like to place the whole garlic cloves, the entire onion (quartered) and the carrots (peeling and cut into 3-4 pieces each) into a food processor and chop them all together at once then add to the pot but you can chop them individually and add them that way too. When the water gets warm (but before it's boiling), stir in the bouillon. Once the soup is boiling, reduce the heat and simmer until potatoes are soft. Using an immersion blender, blend until the soup is mostly pureed. Add the remaining potatoes and simmer until potatoes are soft. Serve and enjoy on a crisp, cold evening! (Well any evening will do but the colder the better).

***Tip for peeling garlic: A friend of mine told me this tip about peeling garlic and I will probably never go back to garlic powder again. Take a knife and lay it flat on the clove of garlic (not so that it will cut the clove, lay it on the flat side of the blade). Smash the blade onto the clove with your hand. The clove will crack and the peel will slide right off!***