Portion: Makes 6 servings
2 bulbs garlic, unpeeled
2 medium brown onions, diced
1 tbsp fresh thyme leaves, or use 2 tbsp dried
1 kg russett potatoes
5 cups chicken stock
3/4 cup whipping cream
Preheat oven to 350F.
Separate garlic into cloves. Place unpeeled cloves on a cookie sheet in a single layer. Drizzle with olive oil. Roast for at least 20 minutes or until garlic is soft. Remove from oven and let cool. Squeeze garlic flesh into a small bowl, discard skins.
Meanwhile, heat a little olive oil in a large pot, cook onion and thyme, stirring, until onion softens. Add potato; cook, stirring, 2 minutes. Add stock, bring to a boil. Reduce heat to simmer, uncovered, about 20 minutes or until potato is just tender. Stir in garlic, and simmer for another 5 minutes.
Blend or process soup until smooth. You may need to do this in batches. Return soup to pot, and reheat until hot.
Just before serving, stir in cream. Divide into serving bowls, and garnish with extra cream and thyme.
The longer you cook garlic, the more creamy in texture and subtly nutty flavour it becomes.