Roasted Potato Garlic Soup

What you see is the very last of the best soup I have ever created. Since it's Christmas Eve and my father in law has 6 services today I thought to make a light lunch for the five of us between services. We had quite a few bulbs of garlic so I thought that a garlic soup would be nice with a salad. So here is the recipe:

3 Baker potatoes scrubbed and cut into large pieces
4 bulbs of garlic
6-8 Cups of chicken stock
4 Tbs butter
1/2 white onion chopped
2 leeks chopped white part only
1 tbs lemon juice
1/2 Cup Dry Sherry
1/2 Cup 1/2 and 1/2
1/2 Cup canned milk (what I had to use up, OK to use all cream)
Black pepper
Chopped parsley for garnish
shredded Romano for garnish

Start by cutting off the top 1/4 of the garlic bulbs and pouring olive oil over the top. Put olive oil over the potato chunks and salt lightly. Roast garlic and potatoes at 325 degrees for about 60 to 90 minutes, until all are browned and the garlic is soft. Take the garlic out with the potatoes and allow the garlic to cool enough to handle.

In a large soup pot melt butter over medium high heat and add the leeks and onions. Cooks for about 5 minutes and then cover to sweat the leeks and onions for another 10 minutes. Watch carefully and stir occasionally. When they get a bit dry, add some chicken stock to keep cooking. Add the potatoes and sherry and let simmer on low heat for about 30 minutes. Squeeze the garlic cloves out of the skins. Add about 3 cloves and then add to taste after that. Add the rest of the chicken stock. Blend with a hand blender (boat motor) until everything is relatively smooth. Add the rest of the cream and black pepper to taste. You might have to add more chicken stock if the soup is too thick. Mix again, add lemon juice and correct seasonings. Serve in bowls with chopped parsley and shredded Romano cheese. Be ready to serve seconds!