Potato Soup with Roasted Garlic

2 lbs potatoes, peeled and rough cubed
1 head of garlic, roasted*
2 quarts chicken stock
2 C cream (or 1 C cream and 1 C half and half)
~2 t celery seed
1-1 1/2 C chopped onion
1/2 lb bacon, chopped
1/2 C flour
Salt and pepper to taste
1/4 C fresh parsley, chopped

*remove outermost peel, slice top off, seal in aluminum foil with a splash of olive oil. Bake at 400 for 30-35 minutes

Saute the bacon over medium low until crisp, and remove bacon from pan (leave the fat and reserve the bacon).
Saute the onion in the bacon grease, then add the flour to make a roux. Cook this for a few minutes to eliminate the raw flour taste.
Boil the potatoes in the chicken stock until tender, then add the roux/onion mix everything except the reserved bacon and cream and allow to thicken (simmer for a few minutes). Add in the cream, then either blend with an immersion blender (or blender, food processor, etc...) for a smooth soup, or mash the hell out of it with a potato masher if you like chunks. If you choose to use the potato masher be sure to crush and mince the roasted garlic before adding. Heat on low stirring frequently for a few minutes to allow the flavors to blend.
Serve with cheese and the bacon.