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Pare the potatoes, reserving the skins, and dice. Melt the margarine in a skillet and sauté the onions until tender. In the container of a blender, combine 1 cup of the stock, almond milk, and the pared/diced potatoes. Process on high until smooth. In a soup kettle or Dutch oven, combine the sautéed onions, the mixture from the blender. Bring to a boil, and immediately remove from heat. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately. Spread potato skins onto a cookie sheet, spritz with olive oil, and add fresh garlic cloves. Broil to crispy type croutons. (5-7 minutes)