Slice the tops off the garlic bulbs. Season with salt, pepper + olive oil. Cover in foil + roast in the oven at 180 Celsius for 30-40 mins until golden + soft.
Dice the onion + potato. Pick down the thyme leaves too.
In a saucepan, add a splash of oil + melt the butter on a medium high heat.
Add the onion + potato with a pinch of salt. Cook until softened for 10 mins.
Add the thyme + squeeze the roasted garlic cloves in too.
Cover with vegetable stock and + leave to simmer for 10 mins.
Transfer to a blender + blitz until smooth, adding your cream gradually.
To serve, finely chop chives. Ladle the soup into bowls. Finish with a swirl of cream, chilli oil if using + chives. Enjoy with hot buttered toast!
