Creamy Potato Mushroom Soup

I would say this soup is super yummy, although the title is creamy but it's just light enough to start our dinner.
Get some chunkiness from potato and mushroom to bite into it, and the roasted garlic brings specific flavor that you won't stop to sip more.

Here's how to make it. Roast 1 large potato (wrap with aluminum foil) and unpeeled garlic. Mashed roasted potato and mix with squeeze roasted garlic, then set aside.
In a pot, heat some butter and add 3 to 4 sage leaves and discard the sage leaves. Saute 1 medium chopped onion in butter you just made until tender, then add 2 1/2 cups of chopped crimini mushroom along with salt until they start to shrink and no more moisture.

Add 1 tbsp of regular flour, stir it in chicken broth and let it boil in medium heat, then add the mixture potato garlic, salt, pepper, and some fresh thyme.
Use a blender, blend 1/2 of the soup and return it into the pot.
Keep stirring while you adding grated sharp cheddar cheese, a little bit of heavy cream and grated parmigiano reggiano cheese. Turn off the heat.

Serve while it's hot.

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@lugina.