• 1 ½ cups of peeled Christopher Ranch garlic cloves
• 1 ½ tsp. of Extra Virgin Olive Oil
• ¼ tsp. of ground black pepper
• 1 ½ cups of peeled and diced potatoes
• 1/3 cup of Parmesan cheese, shredded
• 1 ½ tsp. of chopped chives or parsley
• 1 ½ cups of sliced onions
• ¼ tsp. of ground white pepper
• 1 quart plus ¼ cup of vegetable stock
• 1 tsp. of chopped fresh thyme
• ½ tsp. of salt
• 1 bay leaf
• ½ cup of heavy cream

Preheat oven to 325 degrees F. Place garlic cloves on baking sheet and lightly mist with ½ tsp. of olive oil and ¼ tsp. each of salt and pepper. Roast in oven for 25-30 minutes or until cloves are light brown and soft.;
In a large sauce pan over medium heat add 1 tsp. of olive oil. Add onions and potatoes, stir continuously and sauté for 2 minutes. Stir in the roasted garlic, bay leaf and vegetable stock. Bring contents to a boil, reduce heat, stir in fresh thyme and simmer for 15-20 minutes or until potatoes are soft and cooked throughout. Stir in heavy cream, salt and pepper to taste. Remove and discard bay leaf. Carefully pour soup into blender and puree until smooth.;
Preheat oven to 350 degrees F. Line a cookie sheet with parchment or waxed paper. Spoon shredded Parmesan cheese into thin 1-2 inch circles, spaced wide enough apart to keep from baking together (at least 5 circles.) Bake for 3-4 minutes to melt cheese and lightly brown. Allow to cool.;
Divide the soup among 5 bowls. Remove the Parmesan crisps from the pan and serve on top of each bowl of soup. Garnish with chopped chives, parsley or basil.

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