📋 Instructions

1. 1Heat the oven — Preheat the oven to 400°F (200°C) and line a small baking dish with foil. The high heat caramelizes the garlic sugars without burning them.
2. 2Roast the garlic — Slice the top quarter off each garlic head to expose the cloves, drizzle with 1 tbsp olive oil, and wrap tightly in foil. Roast for 40 minutes at 400°F (200°C) until the cloves are deep golden brown and a knife slides in with zero resistance. Let cool for 5 minutes, then squeeze the cloves out of their skins.
3. 3Soften the onion — Warm the remaining 2 tbsp olive oil in a large pot over medium heat (about 350°F/175°C on an infrared thermometer). Add the onion and thyme and cook for 6-7 minutes, stirring occasionally, until translucent and just golden at the edges.
4. 4Build the base — Add the roasted garlic cloves, potatoes, broth, salt, and pepper to the pot. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 18-20 minutes, until the potatoes mash easily against the side of the pot with a spoon.
5. 5Blend until silky — Remove from the heat and blend with an immersion blender until completely smooth, about 1-2 minutes - the texture should be velvety with no potato lumps. If using a countertop blender, work in two batches and vent the lid.
6. 6Finish with cream — Off the heat, stir in the heavy cream and Parmesan until the cheese melts and the soup looks glossy. Taste and add salt and pepper as needed - it should taste sweet, savory, and rich.
7. 7Serve hot — Ladle into warm bowls and garnish with extra thyme, a swirl of cream, and a crack of black pepper. Serve with crusty bread for dipping.