Preheat oven to 350°F.

Put garlic into a small baking dish and bake, uncovered, for 1 hour. Set aside to let cool, then peel or squeeze the garlic cloves into a small bowl, discarding peels, and mash pulp into a paste. Set aside.

Heat oil in a large pot over medium heat. Add leeks and mushrooms and cook until tender. continue cooking until reduced to one-third.

Add potatoes, broth, garlic paste, saffron, bay leaf, thyme, salt and pepper. Stir well, then simmer over medium heat until the potatoes are tender.

Blend the soup in blender to get smooth texture and then add a few choppped & sautéed mushrooms

Ladle soup into bowls and garnish with parsley.