Mike's Intoxicatingly Tasty Roasted Gourmet Garlic Soup with Cognac and Parmesan

40 organic Gourmet Garlic cloves (peeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions (substitute 1 cup leeks for more depth)
1 1/2 teaspoons chopped fresh or dried thyme
Splash of Cognac
3 medium white-flesh potatoes
4 cups chicken stock or vegetable broth
1/2 cup whipping cream (or 10% cream if lighter version is desired)
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven or toaster oven to 350°F. Place 25 of the 40 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is tender, about 30-45 minutes. (An alternative method is to roast the garlic with skins on, then squeeze them out later, but I prefer to peel them first so they're ready to go after roasting).
While the garlic is roasting, peel the potatoes and put them in a small pot to boil.
Melt butter in heavy large saucepan over medium-high heat. Add onions/leeks and thyme and cook until onions/leeks are translucent, about 6 minutes. Add roasted garlic and 15 raw garlic cloves, plus a healthy splash of cognac, and cook 3 minutes. Add stock and potatoes; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth, or use hand blender directly in pot. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Serves 4.

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