Pre-heat the oven to 400°F. Slice the top off your garlic and place on a piece of foil. Drizzle with olive oil, and sprinkle with a pinch of sea salt. Wrap foil up around it and place on a baking sheet. Roast for 30 minutes, or until the cloves are very soft. Remove from the oven and set aside to cool.??

Melt the butter and olive in in the bottom of a saucepan. Add shallots to the saucepan and cook, stirring occasionally, until translucent (about 5 minutes).

??Add the stock and potatoes. Squeeze half the garlic cloves out of their skins and into the soup. Simmer for 10 minutes, or until the potatoes are soft. ??

Puree using an immersion blender or in a food processor. Add salt and pepper to taste. Pour in milk and simmer until heated through. Ladle into bowls and swirl with the Rosemary Pesto.