Step 1: Roast the Garlic : Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves slightly. Place them on a piece of foil, drizzle with olive oil, and wrap tightly. Roast for 35–40 minutes, or until the cloves are soft, golden, and caramelized. Let cool slightly, then squeeze out the roasted garlic cloves into a small bowl. Mash gently and set aside.

Step 2: Sauté Aromatics : In a large saucepan or Dutch oven, melt butter over medium heat. Add chopped onion and sauté for about 5 minutes, until soft and translucent. Add the mashed roasted garlic and cook for another minute, stirring to combine.

Step 3: Add Base Ingredients : Stir in the diced potatoes, broth, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until the potatoes are tender.

Step 4: Blend the Soup : Remove the pot from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches.) Return the soup to the pot and place it over low heat.

Step 5: Add Cream and Parmesan : Stir in the heavy cream and Parmesan cheese. Continue cooking for another 5 minutes, stirring frequently, until the cheese melts and the soup is silky smooth. Adjust seasoning with additional salt, pepper, and a touch of nutmeg if desired.

Step 6: Garnish and Serve : Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of olive oil, and a sprinkle of Parmesan. Serve warm with crusty bread or garlic toast for dipping.