Potato and Roasted Garlic Soup

1 lrg whole head of garlic

4 medium potatoes

3 pints vegetable stock

parsley

Preheat the oven to 375 degrees.  Place the unpeeled garlic bulb in a small roasting pan and bake for 30 minutes until soft in the center.  Meanwhile, boil the potatoes in a large pot of water.  Simmer the stock in a nother pan for 5 minutes.  Drain the potatoes and add them to the stock.  Squeeze the garlic pulp into the soup.  Resrve a few whole cloves.  Stir and season to taste.  Simmer 15 minutes and serve topped with a whole garlic clove and parsley.