Preheat your oven to 400°F (200°C). Cut the tips off fresh garlic heads, wrap them in foil, and drizzle with olive oil. Roast for about 45 minutes until soft.

Melt butter in a soup pot over medium heat. Dice onion and add it to the pot with sea salt and black pepper. Sauté for about 3 minutes until translucent.

Add dry white wine or stock, stir in Italian seasoning, and simmer for 1 minute to evaporate the alcohol.

Pour in chicken or vegetable broth and add quartered potatoes. Bring to a gentle simmer and cook for about 15 minutes until potatoes are tender.

Remove from heat and blend the soup until smooth using an immersion blender or regular blender.

Return to low heat, stir in heavy cream and Parmesan cheese, season to taste with salt and pepper.

Serve hot, garnished with croutons and chopped parsley.