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.