3 oz garlic cloves, peeled (about 3/4 cup)
3 Tbls olive oil
2.5 cups chicken stock
1 cup dry white wine
2.25 cups milk (not low fat, try half and half)
1 cup whipping cream
1 4 oz russet potato, peeled and coarsely chopped
Blend garlic in food processor into a coarse paste, stopping occasionally to scrape sides. Heat oil in sauce pan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock and wine and bring to a boil.
Reduce heat and simmer 30 minutes. Add milk and cream and potato and simmer for 30 minutes. Puree soup in food processor. Return to sauce pan and bring to a simmer – season with salt and ground white pepper to taste. Can be prepared 1 day ahead. If soup is very thin, simmer until thickened.