Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Garlic cloves, peeled *
3 tb Olive oil
2 1/2 c Chicken stock **
1 c Dry white wine
2 1/2 c Milk ***
1 c Whipping cream
4 oz russet potato ****

* about 3/4 cup
** or canned low-salt broth
*** do NOT use low-fat or nonfat milk
**** peeled and coarsely chopped Blend garlic in processor to
coarse paste, stopping occasionally to scrape down sides of bowl.
Heat oil in heavy large saucepan 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, cream, and potato and simmer 30 minutes.
Puree soup in blender in batches. Return to saucepan and bring to
simmer. Season to taste with salt and pepper. (Soup can be prepared
1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.) If soup is very thin, simmer until thickened to desired
consistency. Ladle into bowls and serve.

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