1. Prepare the garlic: Separate the cloves from both heads of hardneck garlic and peel them. Divide the garlic cloves into two portions for the recipe.

2. Cook the shallot: Heat the olive oil in a large soup pot over medium heat. Add the sliced shallot and cook until softened and fragrant.

3. Add the seasonings: Add the first portion of garlic, sea salt, chili pepper flakes, and black pepper. Stir gently to combine and allow the flavors to develop without browning the garlic.

4. Deglaze the pot: Pour in the white wine and stir, scraping the bottom of the pot to incorporate the flavorful ingredients.

5. Add the broth and herbs: Pour in 4 cups of chicken or vegetable broth. Add the remaining garlic cloves and the tied thyme and parsley bundle.

6. Add the potatoes: Stir in the cubed russet potatoes. Bring the soup to a gentle simmer.

7. Cook until tender: Continue simmering until the potatoes and garlic are soft and easily pierced with a fork. Add additional broth if needed to adjust the consistency.

8. Finish and season: Remove the herb bundle. Taste the soup and adjust the salt and black pepper as needed. Serve warm.