1-First, preheat your oven to 375ºF. Slice the top off the whole head of garlic to expose the cloves, drizzle with 1 teaspoon olive oil, and season with a pinch of salt and pepper. Wrap it in foil and roast for 40-45 minutes until it’s soft and caramelized.

2-While the garlic roasts, boil the 1 ¾ pounds of peeled russet potatoes in water for about 15 minutes until tender. Drain, cool, peel if needed, and cube them. This step ensures they blend smoothly into the soup later.

3-Next, in a large pot, melt 4 tablespoons of salted butter over medium-high heat. Add 1 cup chopped white onions and 1 leek (cleaned and thinly sliced), and sauté for 6-8 minutes until soft and translucent. Lower the heat, stir in 3 tablespoons flour, and cook for 60-90 seconds until it’s lightly golden, helping thicken the soup.

4-Pour in 4-5 cups of low sodium chicken or vegetable broth, 1 cup whole or 2% milk, ¼ cup heavy cream, ½ teaspoon fresh thyme, salt, and black pepper to taste. Bring everything to a boil, then simmer for 2-3 minutes to let it thicken. Add the cubed potatoes, roasted garlic, and ½ cup freshly grated parmesan cheese, then blend with an immersion blender until smooth. If it’s too thick, add more broth as needed, and adjust seasoning before serving topped with parmesan, chopped chives, crackers, or grilled cheese croutons.