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 (see notes). Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
3 heads garlic, 1 tablespoon olive oil
While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent - about 3 minutes.
1 tablespoon butter, 1 large white onion, 1 teaspoon EACH: sea salt and pepper
Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
½ cup white wine, 1 tablespoon Italian seasoning, 4 cups chicken stock, 2 medium russet potatoes
Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
Use an immersion blender (or regular blender - see notes) to blend the soup until it's super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.
½ cup cream, ½ cup grated parmesan
Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
If cooking with aluminum foil makes you uncomfortable, line the garlic packages with parchment paper to create a barrier between the garlic and the foil - it's what we do. If you use a regular blender to blend the soup, let the soup cool for a few minutes first. Then work in batches, only fill the blender half full each time, and hold the lid down when you blend the soup. Hot liquids expand when they're blended and have been known to pop the lid off of blenders.