Roasting the garlic takes away its sharpness and adds a mellow and deep flavor to the soup. If the potatoes are a little starchy, you may want to add a little cream. It will thin the soup and break up the stickiness.
2 medium or 3 small heads garlic (about 20 cloves)
Preheat the oven to 300°F. Cut the top off each head of garlic, exposing just a tiny bit of each clove, and place the heads in a baking pan. Drizzle with olive oil, sprinkle with salt and pepper, and add the thyme to the pan. Cover with foil and