Preheat oven to 400 degrees to roast garlic first.

Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 - 45 minutes or until cloves are browned and soft. Remove from oven and allow to cool slightly before using a fork to remove each clove.

Melt butter in a large pot over medium heat. Whisk in flour. Allow to cook for one minute. Whisk in broth.

Stir in carrots, celery, onion, potatoes, parsley and summer savory. Simmer until potatoes are fork tender.

Whisk one tablespoon of hot broth into cream to temper it. Slowly whisk tempered cream into soup. Stir in cream cheese. Once melted, stir in garlic, cooked chicken and kale. Cook just until kale wilts, about 2 minutes. Season to taste with salt and pepper

Ladle into soup bowls and serve.