Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.

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 chicken broth and wine. Bring mixture to a boil.

Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for 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.