Creating this creamy soup is easy with these straightforward steps:

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut off the top of the head of garlic and drizzle with olive oil. Wrap it in foil and roast for 30-35 minutes until soft and fragrant.

2. Sauté Onions: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.

3. Cook the Potatoes: Add the diced potatoes to the pot along with the dried thyme, salt, black pepper, and vegetable broth. Bring to a boil, then lower the heat to a simmer, cooking for about 20-25 minutes until the potatoes are fork-tender.

4. Blend the Soup: Once the garlic is roasted, and potatoes are cooked, squeeze the roasted garlic cloves from their skins into the pot. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a regular blender.

5. Add Plant-Based Milk: Stir in the unsweetened plant-based milk into the blended soup to achieve your desired creaminess. Heat the soup through on low heat.

6. Taste and Adjust: Taste the soup, and adjust seasoning as needed. You can add more salt, pepper, or herbs based on your preference.

7. Serve Hot: Ladle the creamy soup into bowls and garnish with fresh herbs if desired.