Preheat the oven to 400°F. Drizzle each trimmed garlic head with 1 tablespoon olive oil, wrap in foil, and roast for 35–40 minutes until soft and sweet.

Melt butter in a large pot over medium heat. Add the chopped leek and minced garlic. Sauté for 4–6 minutes until soft and fragrant.

Add 6 cups of chicken broth and bay leaves to the pot. Then add salt, russet, and Red Bliss potatoes. Bring to a simmer.

Lower the heat and simmer for 15–20 minutes until potatoes are fork-tender and the soup thickens slightly. Remove bay leaves.

Unwrap the garlic, squeeze soft cloves into a bowl, and mash into a paste. Add the paste and heavy cream to the pot along with the thyme. Stir, adjust seasoning, and add extra broth if needed.

Use an immersion blender to blend until mostly smooth with some texture, or transfer half to a blender, purée, then return to the pot.

Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Fry the sliced garlic until golden and crisp, about 1–2 minutes per side. Drain on paper towels and sprinkle with salt.

Ladle the soup into bowls. Sprinkle with chives, grind black pepper, and top with garlic chips. A drizzle of olive oil finishes it beautifully.