Preheat the oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft and golden.

In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the diced potatoes, vegetable broth, salt, pepper, thyme, and rosemary to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

Once the garlic is roasted, squeeze the cloves out of their skins into the pot with the potatoes. Stir to combine.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Stir in the heavy cream and heat through for an additional 5 minutes. Adjust seasoning if necessary.

Serve hot, garnished with chopped chives or parsley.