Peel and chop the potatoes into large chunks to ensure even cooking later.
Cut the top off the garlic bulb, drizzling it with olive oil, then wrap it in foil and roast in the oven at 400°F until golden and fragrant, about 40 minutes.
Once cooled, squeeze out the roasted garlic cloves from their skins into a small bowl, mashing them with a fork until smooth and slightly caramelized aroma fills the air.
Transfer the chopped potatoes into your slow cooker and pour in the vegetable broth, making sure the potatoes are mostly submerged.
Cook on low for 6 hours or until the potatoes are tender and easily break apart, filling the kitchen with a savory aroma.
Use a slotted spoon to remove a few of the cooked potato chunks into a blender or use an immersion blender directly in the slow cooker, blending until smooth and creamy.
Stir in the mashed roasted garlic and heavy cream, blending well until the mixture is silken and slightly thickened.
Taste the soup and season with salt and pepper as needed, adjusting the flavor to your liking.
Let the soup simmer uncovered for another 10 minutes to enhance the flavors and achieve a smooth, velvety consistency.
Serve the garlic-infused potato soup hot, garnished with a drizzle of olive oil or fresh herbs if desired.
