Beer Cheese Soup with Roasted Root Vegetables

Name: Beer Cheese Soup with Roasted Root Vegetables
Ingredients: 1 large rutabaga, peeled and diced into ¼ inch pieces; 4-5 small-medium parsnips, peeled and diced into ¼ inch pieces; 1-2 tablespoons olive oil; 2 large vidalia onions, diced small; 6 cloves garlic, minced; 2 - 12 oz bottles of beer, preferable a full flavored lager or ale; 6 cups vegetable stock (use the good stuff that comes in the cartons, not the 99 cent cans, you want the full flavor of the vegetable stock); 2 sticks ( 1 cup) unsalted butter; ¾ cup flour; 8 cups whole milk; 2 large bay leaves; 3.5 lbs cheese, shredded (I used a mixture of Monterrey jack, white cheddar, and extra sharp cheddar); 3-4 tablespoons chipotle-adobo sauce, depending on how spicy you want it; 2-3 teaspoons salt, to taste; 1-2 teaspoon freshly ground black pepper, to taste; few handfuls of italian parsely, minced