Preheat oven to 400 degrees. Cut the top off of the garlic heads to just expose the cloves. Place the garlic heads, cut side up, on a large piece of aluminum foil. Drizzle with olive oil then loosely encase in the foil. Place on a baking sheet pan. Roast in the oven until the cloves turn a rich brown color, about 45 minutes depending on size of the garlic heads. Remove and let cool to the touch. Squeeze out the roasted garlic and reserve.

In a large pot, heat 2 tablespoons olive oil on medium high heat. When hot, add the onion. Turn heat to medium and sauté until the onion is translucent, about 2 to 3 minutes. Add the 8 minced garlic cloves and sauté for 1 minute to soften, stirring often to make sure the garlic does not burn. Add the stock, potato cubes, reserved roasted garlic, dried thyme and dried rosemary. Simmer soup until potatoes are fork tender. Puree the soup in a food processor, blender or directly in the pot using an immersion blender. Return soup to the pot and add the cream/nut beverage. Season to taste with salt and white pepper.

Line a plate with paper toweling. Prepare the garnish by placing enough oil in a small skillet to just cover the bottom. Heat on medium heat. When hot, add the slivered pieces of garlic. Stir, using a slotted wooden spoon, and cook until the garlic is lightly browned, about 2 minutes. Remove garlic from pan and drain on the paper towel-lined plate. Serve soup in bowl, garnishing with the crispy garlic pieces and chopped chives.