Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil (see notes). Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent – about 3 minutes.
Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
Use an immersion blender (or regular blender ) to blend the soup until it’s super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.
Serve with a handful of mini soup croutons, some minced parsley, and a little grated parmesan cheese.
scott
