2 large garlic heads, whole, unpeeled
1 clove(s) garlic, minced
3 tablespoon(s) olive oil
1 tablespoon(s) unsalted butter
2 cup(s) onion, minced
1 tsp oregano leaves
1 large (1 1/4 cups) potato, peeled and cubed
4 cup(s) chicken stock
1/2 cup(s) dry white wine
1 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1/4 cup(s) heavy cream
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. 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 minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, oregano, 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, purée 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. Ready to serve.