1-First, preheat your oven to 400 degrees Fahrenheit and prepare the garlic. Cut the tops off the 3 heads of garlic, place them cut side up on foil, drizzle with 1 tablespoon of olive oil, and wrap them up tightly. Roast for 45 minutes until the garlic is soft and caramelized, then let it cool this step brings out that sweet, mellow flavor.

2-Next, in a soup pot, melt 1 tablespoon of butter over medium-high heat. Add 1 large white onion, 1 teaspoon sea salt, and 1 teaspoon pepper, and sauté until the onion is translucent, about 3 minutes. This builds a solid base for your garlic soup.

3-Then, add ½ cup dry white wine and 1 tablespoon Italian seasoning, and simmer for 1 minute while scraping up those tasty browned bits from the pot. Follow that by pouring in 4 cups chicken stock and the 2 medium russet potatoes (peeled and quartered), bring it to a simmer, reduce the heat, cover, and cook until the potatoes are soft, about 15 minutes.

4-Once the potatoes are tender, squeeze the roasted garlic cloves out of their skins and add them to the soup. Blend everything until it’s creamy using an immersion blender or a regular one remember to cool the soup a bit first and blend in batches if needed to avoid messes.

5-Stir in ½ cup cream and ½ cup grated Parmesan cheese, then taste and adjust the seasoning. Serve it up hot, topped with mini croutons, minced parsley, and extra grated Parmesan if you like. For tips on roasting garlic, check out this helpful resource on how to roast garlic in the oven.