Roasted Garlic Soup

This Roasted Garlic Soup is just amazing. Both Dr. Sweetpea and I ate two big bowls of this soup in one sitting. It's creamy, garlicy, and just absolutely addicting. I do have a picture for this, but it looks so plain that it doesn't do any justice to how good this soup is. So just listen to me and make this soup, especially if you love garlic. 

Roasted Garlic Soup

(Source: James Beard Foundation)

2 heads garlic

Olive oil, as needed

1 large onion, diced

2 pounds baking potatoes, medium sized

1 quart chicken stock

1 teaspoon thyme

1 teaspoon black pepper

Salt to taste

6 tablespoons heavy cream

Croutons to garnish

Thyme leaves to garnish

To roast the garlic, begin by preheating the oven to 300ºF. Generously coat the garlic with the olive oil. Roast the garlic in a heat-resistant pan such as a cast-iron skillet until the pulp is soft, about 1 1/2 hours. Remove the pulp and reserve. Sauté the onions in a small amount of olive oil until they are soft. Add the reserved garlic and sauté 2 to 3 minutes. Reserve. Wash, but do not peel, the potatoes. Cut them into a medium (1/3-inch) dice, and add to the pot. Add the chicken stock, thyme, black pepper, and the garlic and onion mixture. Bring to a boil and reduce the heat to a simmer. Simmer until the potatoes are very tender. Purée the contents of the pot in a blender in batches and strain to make it smooth. When ready to serve, bring the soup to a boil. Add the cream, and season with salt and pepper. Garnish the soup with croutons and thyme leaves.