# What you'll need:
→ Roasted Garlic
01 - 4 large heads of garlic
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
# How to make it:
01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Allow to cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove bay leaf. Use an immersion blender to purée soup until smooth, or transfer to a blender in batches.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.
