For the Soup:
Preheat your oven to 200°C (400°F). Place the peeled garlic cloves in a small baking dish and drizzle with olive oil and a pinch of sea salt. Bake for 15-20 minutes until the garlic is slightly golden brown and soft, but be careful not to burn them. Once roasted, allow the garlic to cool slightly.
Meanwhile, peel and cut the potatoes into cubes. Boil them in salted water over medium heat until tender. Once cooked, drain the potatoes.
In a blender, combine the boiled potatoes, roasted garlic cloves (without the oil***), vegetable broth, soy cream, nutritional yeast, and onion powder (if using). Season with black pepper and blend until smooth and creamy. Adjust the consistency by adding more vegetable broth if the soup is too thick. Taste and adjust seasoning with salt and pepper if necessary. Blend again to incorporate.
For the Croutons (optional):
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper or aluminum foil.
Cut the day-old bread into small cubes and place them on the tray. Toss the bread cubes with olive oil and season with black pepper.
Bake for about 10 minutes, or until the croutons are golden brown and crispy.
To Serve:
Serve the soup hot, with a drizzle of soy cream or the reserved garlic oil, and top with the crispy bread croutons.