Roasted Garlic and Potato Soup

1 large Garlic head, unpeeled

6 T extra-virgin olive oil

2 bay leaves

1/4 loaf day-old baguette, cubed

3/4 tsp salt, plus more to taste

1 medium Rossa di Milano Onion, chopped

1 small Carrot, chopped

1 1/2 pounds Carola potatoes, peeled and cut into 1/2" cubes

1/2 fresh ground pepper

3 c chicken or vegetable broth

4 ounces Fontina cheese, cut into 1/4" cubes

Preheat oven to 400ºF. Slice off top quarter of garlic head. Place on aluminum foil, cut-side up, and drizzle with 1 T olive oil. Add 1 bay leaf. Fold foil over garlic. Roast in a baking dish until garlic cloves are soft and golden brown, about 45 minutes.

Meanwhile, on a rimmed baking sheet, toss together bread, 2 T olive oil and salt to taste. Bake, stirring once or twice, until golden brown, about 15 minutes. Set aside.

In a heavy-duty pot over medium-high heat, heat remaining 3 T olive oil. Add onion, carrot, and potatoes and cook, stirring occasionally, until onion and carrot have softened, 8 to 10 minutes. Mix in 3/4 tsp salt and 1/2 pepper and add remaining bay leaf. Add broth and 2 c water to vegetables, increase heat to high, and bring to a boil. Reduce heat to medium-low and allow soup to simmer until potatoes are very tender, about 30 minutes. Remove bay leaf. Squeeze garlic head, from bottom up, to push out each clove into soup; stir. Simmer soup for 5 more minutes.

Puree soup in blender. Whisk Fontina into soup over low heat until cheese melts and is fully incorporated. Sprinkle soup with croutons and serve hot.

Serves 6