Preparation

• Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil. Drizzle with olive oil and close the foil around the garlic. Place in a small baking dish and roast for 45 minutes, or until soft. Remove from the oven and let cool.
• While the garlic is roasting, melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and sauté until translucent, about 3 minutes.
• Add the white wine and Italian seasoning, and simmer for 1 minute. Then add the chicken stock and potatoes, bring to a simmer, reduce heat, cover, and continue to simmer for 15 minutes, or until potatoes are soft.
• Once roasted garlic is cool enough to handle, squeeze the cloves from the skin and add to the pot.
• Use an immersion blender to blend the soup until creamy. Stir in the cream and parmesan, and season to taste with salt and pepper.
• Serve the soup with mini soup croutons, minced parsley, and a sprinkle of grated parmesan cheese.