1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut off the top 1/4 to 1/2 inch of each garlic head, exposing the tops of the cloves. Place each head on a small piece of aluminum foil. Drizzle the exposed cloves generously with olive oil (about 1 teaspoon per head) and sprinkle with a pinch of salt and pepper. Wrap the garlic heads tightly in the foil. Roast for 40-55 minutes, or until the cloves are very soft, fragrant, and lightly caramelized. Once done, let them cool slightly until you can handle them. Then, squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them lightly with a fork. This step is crucial for developing that deep, sweet garlic flavor that defines the soup.

2. Sauté Aromatics: While the garlic is roasting, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent. Be careful not to brown it too much, as you want a sweet, mellow onion base.

3. Cook the Potatoes: Add the peeled and cubed potatoes to the pot with the onions. Stir for a minute to coat them slightly. Pour in the vegetable broth. Ensure the potatoes are mostly covered by the broth; add a little more water or broth if necessary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The softer the potatoes, the creamier your soup will be.

4. Combine and Blend: Once the potatoes are tender and the roasted garlic is ready, add the mashed roasted garlic, nutritional yeast, dried thyme, and smoked paprika (if using) to the pot with the potatoes and broth. Stir well to combine. Now it’s time to make it creamy! You can use an immersion blender directly in the pot, blending until the soup is smooth and velvety. Alternatively, carefully transfer the soup in batches to a high-speed blender. If using a standing blender, be cautious when blending hot liquids: remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until completely smooth. This might take a couple of minutes per batch.

5. Add Plant Milk and Season: Return the blended soup to the pot if you used a standing blender. Stir in the unsweetened plant-based milk. Heat gently over low heat, but do not bring it to a boil after adding the milk, as this can sometimes affect the texture of plant milks. Taste the soup and season generously with salt and freshly ground black pepper. This is where you adjust the flavors to your liking. If the soup is too thick for your preference, you can add a little more vegetable broth or plant milk to reach your desired consistency. For a touch of brightness, stir in a squeeze of fresh lemon juice right before serving.

6. Serve: Ladle the creamy roasted garlic potato soup into bowls. Garnish with freshly chopped chives or parsley, a drizzle of good quality olive oil, or some vegan croutons for added texture. A crack of black pepper on top also looks and tastes great. Enjoy this comforting and flavorful soup immediately.