Preparation

• Gather and prep all ingredients according to the ingredient list.
• Preheat oven to 400°.
• Cut the tops off of the garlic heads, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil, and roast for 45 minutes. Once cool, squeeze out roasted cloves.
• In a large pot over medium-high heat, melt butter and olive oil, then add onion, salt, black pepper, white pepper, and Herbes de Provence, sauté for 3 to 4 minutes until translucent.
• Add the pressed garlic and the reserved roasted garlic, and stir.
• Add cubed potatoes and chicken stock, bring to boil, cover, and simmer for 25 to 30 minutes until potatoes are tender.
• Turn off heat and use an immersion blender to puree until smooth.
• Stir in half and half and sour cream, blending until velvety.
• Adjust seasoning if needed, serve topped with chives and croutons.