Recipe Request: Roasted Garlic Soup

This soup is funny for timing so I'll show you how I did it:

This is just a stock photo. I didn't think to
take one as I was eating dinner last night.

7:00pm: Arrive home from work and preheat the oven to 400F. Chop up one sweet potato, three white potatoes, two onions and just a small slice off the top of a garlic head. (The full bulb, not just one clove).
7:05pm: Place the sweet potato and garlic head on a cookie sheet with some oil and sea salt and begin baking. In a large saucepan, begin caramelizing the onion on the lowest heat.
7:20pm: Give the oven things a stir, check the onion. If the onion is ready, fill the saucepan halfway (4 cups?) with chicken or veggie stock. Add the cubed white potato. Boil, then leave on a simmer.
7:30 - 7:45pm: Check periodically if your potatoes and garlic are soft. When the sweet potato and garlic are ready, turn off the oven, and throw the veg in with the rest in the stock. Remember to push the roasted garlic out of the paper layer, don't just throw the whole thing in there. Continue simmering. Check for salt and pepper.
8:00pm: Calvin will be home soon. I frantically turn off the Taylor Swift Speak Now special on NBC and use the immersion blender to smooth all the chunky vegetables out. You'll be left with a yummy puree. Check salt and pepper again. Then, on very low heat, whisk in half a package of plain cream cheese.

We enjoyed this with Frank's XTra Hot Sauce but you could eat it as is, or topped with shredded cheddar. Enjoy with a most hated vampire.