Preheat your oven to 400°F.

On a parchment-lined baking sheet, combine the diced potatoes, halved shallots, and garlic heads.

Drizzle olive oil over the veggies, then season generously with salt, pepper, thyme, and rosemary.

Roast in the oven for about 30 minutes. Cover with foil and return to the oven for another 15-25 minutes until the potatoes are tender and garlic is soft.

Transfer the veggies to a large pot and squeeze the roasted garlic from the skins.

Pour in the chicken or vegetable broth along with the heavy cream.

Use a hand blender to puree the mixture until smooth and creamy. If using a blender, blend in batches and return the mixture to the pot.

Taste the soup and tweak the seasoning with salt and pepper as needed.

Gently heat it up on medium heat, stirring occasionally.

Serve the soup in bowls, garnishing with a drizzle of olive oil, crispy bacon, cheddar cheese, and fresh herbs. Enjoy it with a crusty baguette!