So creamy, so flavorful, so damn good!
Preheat oven to 400 degrees. Place garlic, shallots and tarragon on a sheet of aluminum and completely coat in olive oil. Wrap garlic in foil and place in oven for 30-40 minutes.
In a dutch oven or deep pot, over medium-high heat, drizzle in olive oil and toss in pancetta. Let cook until crispy then transfer to a paper towel.
Add in diced potatoes, season and stir. Let cook for a few minutes, stirring occasionally. Pour in stock and turn heat up to a boil. Cook potatoes until soft. Add in roasted vegetables. Use either an immersion blend in the pot or transfer soup to a high powdered blender to blend until smooth. Keep adding stock until it gets to your desired consistency. It can be quite thick to adjust stock until correct consistency is reached.
Transfer soup back to pot (if you placed in a blender) and stir in heavy cream. Season with all seasonings per your taste. Bring down to a simmer, and continue to taste and season.
In a separate skillet, heat olive oil over medium-high heat., and add in pancetta and shrimp. Season and let cook for 2-3 minutes, or until shrimp are pink and fully cooked.
Turn heat off on soup and pour in the entire contents of the skillet into the soup and stir. Let sit for 10 minutes, ladle in bowls. garnish with more tarragon and enjoy!