Makes 6 Servings
3/4 cup peeled garlic cloves
3 tablespoons olive oil
2 1/2 cups chicken stock
1 cup dry white wine
2 1/2 cups whole milk
1 cup whipping cream
1 4-ounce potato, peeled and coarsely chopped

Chop garlic in food processor to a coarse paste,
stopping occasionally to scrape the sides of the bowl.
Heat oil in large saucepan over low heat. Add garlic paste
and cook until paste just begins to color, stirring constantly.
Add stock and wine and bring to a boil. Reduce heat and
simmer 30 minutes. Add milk, cream and potato and simmer
another 30 minutes. Puree soup in blender, return to
saucepan and simmer. Add salt and pepper to taste.

Ladle into bowls and serve with buttered french bread.