Happy National Soup Month!!

I'm making this one this weekend!

Roasted Garlic Soup

From Country Living
This recipe has been tested by Country Living

For a crispy accompaniment, top soup with cheese croutons: Broil sliced rounds of French bread topped with grated cheese until golden brown.
INGREDIENTSconv. chartU.S.Metric2 largegarlic heads, whole, unpeeled1 clove(s)garlic, minced3 tablespoon(s)olive oil2 bay leaves1 tablespoon(s)unsalted butter2 cup(s)onion, minced1 cup(s)carrots, minced1 large(1 1/4 cups) potato, peeled and cubed4 cup(s)chicken stock1/2 cup(s)dry white wine1 teaspoon(s)salt1/2 teaspoon(s)fresh-ground pepper1/4 cup(s)heavy cream
DIRECTIONS

1. Roast the garlic: Preheat oven to 350 degrees F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.
2. Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
3. Finish the soup: Using a blender, pur?e the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve.