Preheat your oven to 200°C (400°F). Place garlic cloves on a small sheet of foil, drizzle with olive oil, and sprinkle generously with salt. Wrap the foil around the garlic to create a packet, then roast for 15-20 minutes until the cloves are soft and caramelized. The slow roasting transforms the sharp raw garlic into something sweet and mellow, which is the foundation of this soup's flavor. While the garlic roasts, you can prep the potatoes and bread for the next steps.

Cut potatoes into 1-inch chunks and add them to a pot of salted boiling water. Cook for 12-15 minutes until completely tender and easily pierced with a fork. While the potatoes cook, prepare the bread croutons so everything comes together at roughly the same time. Drain the potatoes thoroughly—excess water will dilute the soup's flavor.

Cut bread into 1/2-inch cubes and toss them with olive oil and black pepper. Spread on a baking sheet and bake at 180°C (350°F) for 10 minutes until golden and crispy. I like to bake the croutons at a slightly lower temperature than the garlic so they get crunchy rather than burned—the texture contrast with the silky soup is essential. You can start these once your potatoes are cooking.

Squeeze the roasted garlic cloves out of their skins into a blender. Add the drained potatoes from Step 2, vegetable broth, room-temperature cream, nutritional yeast, onion powder, and black pepper. Blend on high until completely smooth and creamy—this usually takes 2-3 minutes. Room-temperature cream prevents the hot potatoes from causing the dairy to break and curdle, keeping your soup silky smooth.

Pour the blended soup into a pot and warm gently over medium heat, stirring occasionally, for 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add more broth a splash at a time until you reach your desired consistency—remember that nutritional yeast adds body, so start conservatively. The soup should be velvety but still pourable.

Ladle the warm soup into bowls and top with the crispy bread croutons from Step 3. A drizzle of quality olive oil and a crack of fresh black pepper add a final flourish. Serve immediately while the croutons are still crunchy—they'll soften quickly if left sitting in the hot soup, so I recommend adding them just before serving for the best texture.