Roasted Garlic Soup

Instructions

1. Roast the garlic
   Preheat oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves. Place them on a sheet of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 35-40 minutes until garlic is soft and golden. Allow to cool slightly.
2. Prepare the base
   Heat remaining olive oil in a large pot over medium heat. Add onions, leeks, and celery, cooking until softened but not browned, about 5-7 minutes. Add thyme sprigs and bay leaf.
3. Add the roasted garlic
   Squeeze the roasted garlic cloves from their skins directly into the pot. Stir to combine with the vegetables and cook for 2 minutes to release the flavors.
4. Simmer the soup
   Add the diced potato and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potato is completely tender.
5. Blend until smooth
   Remove thyme sprigs and bay leaf. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches, then return to pot.
6. Finish with cream
   Stir in the heavy cream and white pepper. Heat through without boiling. Taste and adjust seasoning with salt as needed. If soup is too thick, add more broth or water to reach desired consistency.
7. Serve and garnish
   Ladle hot soup into warm bowls. Garnish with fresh chives and serve with croutons or toasted baguette slices on the side.