Step 1

Preheat oven to 400 degrees F.

Step 2

Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 tablespoon olive oil and a pinch sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven. Roast garlic about 15 minutes, or until garlic is soft, but not at all brown. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skins and reserve. Reseve garlic-infused olive oil.

Step 3

Trim, smash, and peel remaining head of garlic. In a heavy bottomed 2- or 3-quart pot, 1 tablespoon olive oil over medium heat. Add cloves to pot, along with the sliced shallots, a generous pinch sea salt, chili flakes, and several twists black pepper. Sauté 2 - 3 minutes, then turn heat to low and cover; cook, stirring occasionally, about 30 minutes.

Step 4

Remove cover, up heat to medium, and sauté until shallot and garlic brown just a bit on the edges. Add white wine, scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic and olive oil, and tied herbs (or bouquet garni), along with a 1/2 teaspoon sea salt.

Step 5

Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15 minutes.

Step 6

Remove bouquet garni and carefully puree soup in a blender. Return soup to pot, adding up to 1 - 2 more cups of broth, depending on your preferred texture. Add sea salt to taste, add a splash more white wine if needed, lots and lots of black pepper, and serve topped with minced thyme and parsley leaves.

Step 7

The flavor will develop further after a day in the fridge. The soup reheats beautifully, but does tend to thicken – keep a 1/2 cup of stock (water will work, too) on hand to thin soup if needed.