Preheat oven to 325. Place garlic cloves on baking sheet and lightly mist with 2 tablespoons of olive oil and 1/2 teaspoons each of salt and pepper. Roast in 325 oven for 25-30 min or until cloves are light brown and soft. Heat a large sauce pan over medium high heat with 1 tablespoon olive oil. Add onions and potatoes. Stir continuously and saute for 2 minutes. Stir in the roast garlic pieces, 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 the 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. Line 3 half sheet pans with parchment or waxed paper. To make 25 parmesan crisps: spoon shredded parmesan cheese onto sheet pans into a thin 1-2 inch circle, spaced widely apart to keep from baking together. Bake in oven for 3-4 minutes to melt cheese and lightly brown. Allow to cool. Divide the soup among 25 bowls. Remove Parmesan crisps from the pan and serve one atop each bowl of soup, garnish with chopped chives, parsley, or basil.