To roast the garlic, cut tops off the garlic heads. Put garlic into a small ovenproof dish, sprinkle with a little salt and pepper, and spray the top of the garlic with olive oil spray. Pour 3 tablespoons of chicken stock over the garlic and cover dish tightly with foil.

Put into a 300 deg F oven for 1 1/2 hours. When garlic is done, remove, let cool slightly, squeeze garlic out, and mash. Reserve.

Saute leeks in butter for 2 minutes. Add 2 tablespoons flour that has been mixed with a cup hot water and blend. Whisk in 4 cups of chicken stock and milk. Add mashed potatoes, diced potatoes, roasted garlic puree, and cilantro. Cook 40 minutes.

Reduce heat to simmer and blend in evaporated milk.

Season with salt and pepper to taste.