Creamy Garlic Soup

1 cup garlic cloves, peeled
olive oil
2 1/2 cups chicken broth (or vegetable broth)
1 cup white wine
2 1/2 cups milk (or 2 C of half & half)
1 cup heavy whipping cream
1/2 cup peeled and cubed potatoes
salt and pepper to taste

DIRECTIONS

1. Using a stick blender chop garlic into coarse paste, using a bit of the chicken broth to make it creamy.
2. Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the remaining chicken broth and wine. Bring mixture to a boil.
3. Reduce heat and simmer for 30 minutes.
4. Stir in the milk, cream and potato and simmer for another 30 minutes.
5. Puree soup with stick blender, return to saucepan and simmer.

Add salt and pepper to taste. Put a dollup of sour cream and garnish with chives or fresh parsley.