Prepare the vegetables by washing and peeling about 2 pounds of potatoes. Chop into cubes, dice onion, celery, and carrots. Set aside.

Preheat the oven to 400°F (200°C). Slice the top off a bulb of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes. Squeeze out the cloves once cooled.

In a large pot, heat olive oil and sauté onion, celery, and carrots for 5-7 minutes until the onion is translucent.

Add cooked potato cubes and broth to the pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are fork-tender.

Blend the soup until smooth using an immersion blender or standard blender. Return to low heat.

Stir in heavy cream and season with salt, pepper, and herbs. Simmer for another 5 minutes.

Serve the soup hot, garnished with toppings like bacon, fresh herbs, or cheese.