Melt the butter in a pot and sauté the peeled garlic cloves for about 5 minutes until light golden. Add the diced onion and cook for another 2 minutes until softened, at which point the garlic should be golden.
2
Add the potato cubes and stir to coat them with the garlic and onion mixture. Pour in the vegetable stock, water, salt, and white pepper. Simmer without a lid for 15 minutes. Add the cream and simmer for 1 minute more. Blend the soup until smooth and silky, then serve.
3
Prepare the panko garnish by mixing the panko breadcrumbs, olive oil, and salt together. Toast on medium-high heat for about 3 minutes until golden. Stir in the finely chopped parsley.
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