Ingredients:

  • 2 whole heads (approx. 100g) garlic
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 medium (300g) gold potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the top off the garlic heads to expose the cloves, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/2 tsp salt. Wrap the heads tightly in aluminum foil and roast for 30–40 minutes until the cloves are soft and golden. Once cooled, squeeze the cloves out of the skins into a small bowl to create a paste.
  3. In a Dutch oven or large heavy-bottomed pot, melt the 1 tbsp unsalted butter over medium heat. Add the diced yellow onion and sauté for 5–7 minutes until translucent and fragrant.
  4. Stir in the cubed gold potatoes and the roasted garlic paste, cooking for 2 minutes to allow the flavors to meld.
  5. Pour in the 4 cups of vegetable broth, 1 tsp salt, and 1/2 tsp cracked black pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  6. Use an immersion blender directly in the pot to puree the mixture until completely smooth.
  7. Stir in the heavy cream, chopped fresh parsley, and thyme leaves. Add the lemon juice to brighten the flavors.
  8. Simmer for 2 more minutes on low heat; do not let the soup boil vigorously once the cream and herbs have been added.