Preheat oven to 350 F. Slice off the top of the garlic head and place in a small baking dish. Drizzle with 1 tablespoon of the olive oil and bake in the oven for 30-35 minutes.
While the garlic is baking, heat the remaining 3 tablespoon of olive oil in a pot over medium heat. Saute' the leeks and onions for 15-20 minutes on low heat until they are darkened and caramelized. Add in the potatoes, vegetable stock, salt, and pepper. Bring to a boil and then lower to a simmer.
Cook the soup for approximately an hour, or until the potatoes are cooked through.
While the soup is cooking, prepare the garnish. Toss chopped beef bacon into a skillet and cook for 5-7 minutes on medium, until golden and crispy. Transfer the crispy beef bacon to a paper towel lined plate with a slotted spoon.
In the same pan, add the panko crumbs and cook stirring until the crumbs are golden brown, 6-8 minutes. Transfer the crumbs to a bowl and toss with fresh chopped parsley.
When the garlic is ready, remove from the oven and let it cool. Squeeze out the roasted cloves and add it to the soup just before blending. Season blended soup with more salt and pepper as needed.
Garnish the soup with toasted panko crumbs and crispy beef bacon just before serving.
