Preheat your oven to 400°F (200°C). Wrap a head of garlic in foil and place it on a baking sheet. Roast for about 30 minutes until softened.

In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add one chopped onion and sauté for 5-7 minutes until translucent.

Add one diced potato to the pot and cook for another 5 minutes, stirring occasionally to combine.

Pour in 4 cups of vegetable broth and add 1 teaspoon of dried thyme. Bring to a boil, then reduce to a simmer for 15 minutes, or until potatoes are fork-tender.

Squeeze the roasted garlic cloves into the pot and stir well to combine.

Using an immersion blender, purée the soup until silky smooth. If using a countertop blender, blend in batches.

Return the puréed soup to the pot and stir in 1 cup of heavy cream. Adjust with salt and pepper. Heat through over low heat.

Ladle warm soup into bowls and garnish with freshly chopped parsley before serving.