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Pre-heat oven to 400 degrees. Melt 2 tablespoon of butter in a baking dish, add garlic and toss. Season with s&p and bake for 15-10 minutes until garlic is tender and golden brown. Remove from the oven and set aside. In a large pot over medium heat, melt remaining 2 tablespoon of butter & add onions. Reduce heat to medium low and cook for about 10 minutes until the onions are soft and translucent. Add potatoes, tyme, bay leaf and 28 roasted cloves of garlic (set aside other 12 cloves for garnishing). Saute for 3 minutes over medium heat. Add in broth and 1 cup of cream. Bring to a boil over high heat then reduce heat, cover and simmer for about 30 minutes or until potatoes are tender. Remove from heat and take out the bay leaf and sprig of thyme & blend with an immersion blender (or in a regular blender) until smooth and creamy. Bring to a simmer and season to taste with s&p.
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