Instructions:
- Preheat oven to 400°F (200°C). Slice the top off the two garlic heads, drizzle with oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Set aside to cool slightly.
- In a large Dutch oven over medium heat, melt the butter. Add the diced onion and celery. Sauté until softened, about 6–8 minutes.
- Add the minced fresh garlic and dried thyme; cook for 1 minute until fragrant. Whisk in the flour and cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the cold stock until smooth. Add the cubed potatoes and the bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, for 15–20 minutes, or until potatoes are fork-tender.
- Remove the bay leaf. Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or slightly chunky).
- Squeeze the soft, roasted garlic pulp directly into the soup. Stir well to combine. Stir in the heavy cream. Heat gently, but do not boil once the cream is added.
- Reduce heat to the lowest setting. Add the grated cheddar in small handfuls, stirring constantly until each addition is fully melted and incorporated before adding the next. Season aggressively with salt and pepper.
- Stir in half the fresh chives. Ladle into bowls and garnish with the remaining chives and a fresh grind of pepper. Serve immediately with crusty bread.