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PREP: Preheat oven to 400F. Slice the fennel bulbs, onion, apple, potatoes, and mince garlic.
COOK VEGGIES: Place the fennel, onion, and apples onto a large baking sheet. Toss to coat in 2 Tbsp olive oil, the dried thyme, salt, and pepper. Roast in the oven for 30-35 minutes, tossing halfway, until veggies are fork tender and lightly browned.
COOK POTATOES: Meanwhile, heat remaining 1 Tbsp olive oil in a LARGE pot over medium on the stove. Add in minced garlic, chopped potatoes, fresh thyme (or use additional dried thyme), salt, and pepper. Cook for about 5 minutes, stirring frequently.
ADD BROTH: Add veggie broth to the pot of potatoes and bring to a boil. Cover, reduce heat, and let simmer for about 15 minutes, or until potatoes are fork tender.
BLEND IN ROASTED VEG: Remove the veggies from the oven and transfer to the pot of soup. Using a handheld immersion blender, blend until a thick, creamy soup forms. Or, you can blend in a regular high speed blender, working in batches as needed. Adjust seasonings to taste and serve hot!Note: I find immersion blenders leave a little bit of chunkiness to the texture of this soup, whereas a high speed blender will make it more smooth.