Preheat oven to 350°F (180°C). Slice tops of garlic heads, drizzle with olive oil, and sprinkle with sea salt. Wrap in foil and roast for 40-45 minutes.

In a skillet, heat olive oil over low heat. Add sliced garlic cloves and sauté until golden brown. Remove and let drain on paper towel.

In a large pot, heat olive oil and butter. Add diced onion and potato, sauté for 3-4 minutes. Season with salt, crushed red pepper, and thyme.

Pour in broth, cover, and simmer for 15-20 minutes or until potatoes are tender. Squeeze roasted garlic into pot.

Blend soup until smooth. Stir in heavy cream and let simmer for another 4-5 minutes.

Ladle soup into bowls, drizzle with garlic oil, and top with crispy garlic chips.