Sauté the garlic and onion over medium high heat in a sauté pan sprayed with cooking spray. When onions are starting to turn lightly brown, (caramelize), add 1/2 cup chicken stock and seasonings to the pan. Remove bits off the bottom of pan as stock comes to a boil. Turn off heat and add everything from the pan to the crockpot, followed by the celery and carrots, and the rest of the chicken stock.. Cover and cook on high for 3-4 hours, or low 6-8 hours, or until vegetables become very tender. Blend everything together until smooth. Enjoy warm with turkey or food of choice, or refrigerate for up to 5 days.