Heat butter or oil in a large pot over medium heat. Add onion and saute, stirring occasionally, for 7-10 minutes, until softened and starting to turn golden. Stir in garlic and saute for 30 seconds, until fragrant.

Add potatoes, stock, thyme, salt, and pepper to the pot and stir. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes, until potatoes are fork tender.

Remove from heat and stir in almond milk. Use an immersion blender to puree the soup to desired consistency. You can make it as chunky or smooth as you like. Alternatively, you can blend the soup in batches in a stand blender.

Once desired consistency is reached, whisk in Collagen Peptides, stirring until dissolved. Taste and adjust seasoning as desired.

This soup is best served immediately, topped with chopped cooked bacon and green onions, but leftovers can be stored in the fridge for 3-4 days. The soup will thicken in the fridge. Add a splash of almond milk or stock or thin back to desired consistency when reheating.