3 heads garlic

1 tablespoon olive oil

1 tablespoon butter

1 large white onion, chopped

1 teaspoon sea salt

1 teaspoon black pepper

1/2 cup white wine (or chicken stock)

1 tablespoon Italian seasoning

4 cups chicken stock (or vegetable stock)

2 medium russet potatoes, peeled and quartered

1/2 cup cream

1/2 cup grated parmesan cheese

Toppings (optional): mini soup croutons, minced parsley, extra grated parmesan

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C). Cut the tops off garlic heads and place cut side up on foil. Drizzle with olive oil, wrap in foil, and roast in a baking dish for 45 minutes. Cool slightly.
In a medium soup pot, melt butter over medium-high heat. Add chopped onion, salt, and pepper. Sauté until translucent, about 3 minutes.
Add wine and Italian seasoning. Simmer for 1 minute, scraping the pot. Add chicken stock and potatoes. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
Squeeze roasted garlic cloves into the pot. Blend the soup until creamy using an immersion blender or a regular blender (in batches).
Stir in cream and grated parmesan. Adjust seasoning with salt and pepper.
Serve hot, topped with croutons, parsley, and extra parmesan if desired.

Wrap garlic well in foil or parchment to prevent drying during roasting.
Deglaze the pot with wine to enhance flavor from browned bits.
Blend soup carefully—hot liquids expand. Cool slightly and fill blender only halfway.
For dairy-free, use oat milk and omit parmesan or substitute with nutritional yeast.
Store in the fridge for 3-4 days or freeze for up to 3 months (note: may separate slightly).