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1
Heat the oven to 450 degrees F. Scrub the potatoes well and cut into bite-sized chunks. (You may peel the potatoes first, if you prefer, but the skins add great flavor.) Toss with the onion, garlic, oil, salt, pepper, and thyme.
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2
Spread on a large cookie sheet and roast for 20 minutes. Remove the pan, stir well, and roast for 15-20 minutes longer until the potatoes are very well browned and tender.
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3
Remove and set aside the garlic cloves. Scrape the remaining veggies into a large stockpot. Pour some of the stock over the hot pan and scrape again, to get as much of that browned goodness as possible. Add the remaining stock (start with 4 cups total) to the pan. Squeeze the roasted garlic flesh out of the skins into the pot. Bring the soup to a boil over high heat, then reduce to a simmer. Cook for about 10 minutes to blend the flavors.
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4
If you want a chunky texture to your soup (our favorite), either give it a brief whirl with an immersion blender or puree half the soup in a regular blender or food processor. If you want a smooth soup, puree the whole batch in a food processor or blender. Add more stock if necessary to reach the desired consistency.
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5
The soup is ready to eat now, but will hold over low heat on the stove for at least another half-hour. Garnish as desired with shredded sharp cheddar, sliced scallions, cooked crumbled bacon, and/or a dollop of sour cream.
