1-First, preheat your oven to 400°F and roast the 3 heads of garlic for about 20-25 minutes until they’re soft and caramelized. This step really brings out the roasted garlic flavor that makes this soup special. Once done, let them cool slightly before squeezing out the cloves.

2-Next, in a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped large white onion, sautéing until it’s translucent and fragrant, which takes about 5 minutes. Season with 1 teaspoon sea salt and 1 teaspoon black pepper to build a solid base for your garlic soup.

3-Then, stir in the roasted garlic along with any fresh garlic if desired, and cook for 2-3 minutes to release those amazing aromas. Pour in ½ cup dry white wine or your substitute, letting it simmer for a minute to reduce. Add 4 cups of chicken stock, 1 tablespoon Italian seasoning, and the quartered potatoes, then bring everything to a boil.

4-Reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender. Use an immersion blender to puree the mixture until smooth and creamy, then stir in ½ cup cream and ½ cup grated parmesan cheese for extra richness. Finally, serve hot with optional toppings like mini croutons or minced parsley.