# What You'll Need:
→ Roasted Garlic
01 - 4 large heads garlic, tops sliced off to expose cloves
02 - 2 tablespoons olive oil
→ Soup Base
03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread (optional)
# Directions:
01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35-40 minutes until cloves are soft and golden brown. Cool slightly, then squeeze roasted garlic from skins.
02 - Melt butter in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are completely tender.
04 - Remove and discard bay leaf. Use an immersion blender to purée soup until completely smooth, or transfer to a standard blender in batches.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste. Ladle into bowls and garnish with parsley and optional croutons or toasted bread.
