Roasted Garlic Potato Soup

Perfect for a cold wintry day! Put this in bread bowls, I can only imagine it would be superb.

Ingredients
5 whole garlic heads
2 bacon slices, diced
1 C diced onion
1 C diced carrot
2 garlic cloves, minced
6 C diced potatoes
4 C low salt chicken broth
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
1 C milk
                                                                                    1/4 C chopped parsley

Directions
1. Remove white papery skin from each garlic head. Do not peel or sperate cloves.
2. Wrap each head seperately in tin foil and bake at 350 degrees for one hour.
3. Cool for ten minutes and squeeze to extract 1/4 C garlic pulp. Discard the skins.
4. Cook bacon in large saucepan until crisp.
5. Add onion, carrot and minced garlic and saute for 5 minutes.
6. Add potato, broth, salt and pepper, and bay leaf.
7. Bring to a boil, cover and reduce heat and simmer for 20 minutes or utnil potato is tender.
8. Remove bay leave.
9. Combine garlic pulp with 2 cups potato mixture in a blender or food processor until smooth.
10. Return Puree to pan, stir in mild and cook over lowe heat until thoroughly heated.
11. Remove from heat and stir in parsley.
*I added about a 1/2-1 C of cheddar cheese because I love cheese!