If you're the kind of person that puts garlic into nearly everything you cook, you'll love this recipe. If not, don't bother. From other reviews, I figured that you either love this recipe or hate it. I loved it! The ONLY change I made was to add about twice the amount of potato the recipe called for as other reviewers suggested. Next time, i think I might add some celery to the garlic and maybe some fresh herbs, like parsley. Overall, we loved it! Thanks!

Halved the recipe. Added a tablespoon of cornstarch to thicken the cream a little bit. I do love garlic, i really do, but didn't like this, ok, it's edible, but...well... it's kind of boring. Served this with homemade croutons but they didn't help too much.

The taste was terrific, but the consistency was too watery. Next time, I'll at least double the amount of potatoes.

I loved this soup and will definitely make it again. I did however change it slightly. I added about 3 cupes of cubed potatoes and 2 cups of wine. I did not puree my soup and used a potatoe masher instead. It still had a bit of texture that way. I cooked it an extra 15 minutes because after I mashed with the potatoe masher I added a bunch of chopped Kale and cooked it for the additional 15 minutes. It was ssoooo good. As for the smell...WOW...is all I can say. My son is still mad at me. Thanks Holly for a great recipe.

This was the starter for Xmas dinner and it went over very well with everyone. I cut down the garlic to one head and used Trader Joe's truffle oil instead of regular olive oil. After I started the recipe I realized that my spuds were bad so after browning the garlic I added a chopped,small head of cauliflower and 2 shallots and sauteed them a bit longer. I then added the chicken broth, wine, salt and cayenne and simmerd that until the veges were tender. I then pureed it in the Cuisinart and then added a pint of half and half and held it for a hour over a low flame. (It held really well.) My 12 y/o thought a bit of scallop or lobster would have been a good addition. It was garlicky but not overpowering, rich and creamy but not too heavy. I would make it again but next time I might try fat-free half and half so it would be ok for SBD.

I love garlic but im not sure about this.It was thin and I added 4 times the amount of potatoes.not sure if I will try again. If I do I would add more potatoes and a little less garlic. maybe a half cup. thanks

This was so good. I went on a cruise last week and had some so I knew I had to find a recipe for me to be able to make it at home. I followed the recipe almost exactly except I did add more potato because I didn't want to throw out the excess. I used two bulbs (not cloves) of garlic and one large russet potato. Be careful when you puree the soup because the whipping cream expands. I would advise doing half and then the other half. My roommate has been raving about how great it is, but it is VERY garlic-y so if you don't like garlic, keep away. Our apartment smells great. Very easy recipe. Most of the time is just waiting around for things to simmer, so it did take longer then I expected, but was worth it. Will definitely make again.

This didn't seem to be as much work as some of the others suggested. Maybe I just knew that it would be worth it so it didn't bother me. Some of the other reviewers also suggested that this recipe might be to runny. I followed the recipe exactly (with the exception of using more broth instead of wine) and it turned out just like we had experienced on our cruise vacations. This is great served out of bread bowls!! Thanks for the recipe.

A very nice soup. Like many others, I have tweaked it a little although I must confess that some of the tweaking was accidental. I used (by mistake) 1 lt of chicken stock and as such had to reduce the other fluids accordingly to prevent it being too runny. And it still turned out perfectly. The following is my amended ingredient list: •2 large full bulbs of garlic •3 tablespoons olive oil •1 litre chicken stock – made with stock cubes •175ml red wine •400ml milk •250g Brocolli – remove stalks •250ml of half fat cream (Demi Cream) •3 medium sized potatoes - cooked and quartered •salt and pepper, plus a dash of ground chili •4 tbls plain flour – used before pureeing. The cooking process was the same. I did take the advice of other contributors and add flour before pureeing and returning the pureed mix to heat for 2-3 minutes before serving. I also added extra potato and brocolli head. My girlfriend's comment: "The Best Soup Ever!". Guys, if your wife/girlfriend loves garlic, then this soup will certainly impress them. I have frozen all the extra that i made and can only hope that it survives this. Thanks Holly + the other contributors who have tweaked this great recipe.

This soup was not only watery even tho I added more potatoes than called for, the taste wasn't that good either. With the cost of the wine, heavy cream, and other ingredients I think it is very expensive to make. It is also very high in calories. Will not be making this again.

This recipe is a really easy one to customize. I use half & half instead of heavy cream, first of all. Secondly, this recipe is fantastic if you add veggies. I cook onions separately. Puree it early, then add the cooked onion, a half head of cauliflower, and 2 zucchinis. Simmer them about 15 min, very VERY gently so you don't curdle the milk and cream.

I really liked this soup and will try it again. Definitely could smell the garlic all day. I added some butter to the soup and it turned out great.

This soup is great. I use so much garlic that I buy it from Sam's Club already peeled, so it was no problem. I used chicken base, which worked fine. Instead of cooking the milk/cream with potatoes (I doubled the amount of potatoes), after I pureed it, I put in maybe 3/4 C. half and half and it came out very nicely.

I also made this soup because everyone in my household had a cold. It definitely helped (garlic is a natural antibiotic). Here are some things the recipe doesn't tell you: 3/4 cup of garlic = about two full bulbs (not cloves, bulbs). Sautee the garlic until some of it just begins to brown (this is the "color" it references). Sautee the garlic slowly or else it will get bitter and stir constantly or else it will stick. Preparing and cooking the garlic is the most labor intensive part of the recipe. I used about 1.25-1.5 cups diced potatoes (about 3 medium sized ones) to help thicken which is quite a bit more than what is called for. Also to thicken the soup and make it more of a bisque add two rounded tablespoons of corn starch (or 4 tbls flour) before pureeing. If your blender has a "whip" cycle, use it. Let it whip/puree for a good 5 minutes (you might have to do half at a time); this will help make that whipping cream do its job. Next return the soup to the pan and boil for 1 minute; this will help the corn starch/flour do what it does best. This soup came out SO good! The flavor was mild, but then again I'm Italian and immune to garlic’s pungency. I think if you like garlic you'll love this creamy version of the soup. If you don't like garlic, don't try this, it's not for you. It will help a cold if you have one or help prevent one if you feel one coming on. My whole family loved this with warm rolls and butter! I hope you enjoy it too!

This is the second time I've made this soup. Here's what I did this time. I skipped the cream and the wine and added probably the same amount in potatoes. Then I pureed with my hand blender till I got the thickness I wanted. Good soup! BTW...made this because I had a cold. It fixed all my problems! LOL

This soup was terrific (gotta like garlic a lot). I didn't have any wine and still it was delicious! I found it just a bit too creamy for my taste so I added a bit more milk.....about 3/4cup. As for the smell in the house, well, that was a bit hard to take and about six hours later I could still smell it on my jacket that was hanging in the kitchen. Anyway, I truly enjoyed this soup and will definately make it again.

This has a very strong garlic flavor. The whole house smelled like garlic. I really liked it, my husband thought the garlic was too strong. I added flour to it to thicken it, I also added a stick of butter for flavor. I will probably make again.

This tasted just ok. The main problem I had was it was too runny. I had to add cornflour to thicken it up. If I was to make again I would reduce the liquid by half and increase the potato.

Very yummy. A keeper for sure. I didn't use the wine(replaced with more broth). I think next time I'll cut back on the cream and add a little more potato, it could have been a tad bit thicker. Time consuming to make, but worth it.

if garlic doesn't scare you this is a rare and special soup. I never look for "Really quick" recipes since one doesn't need to stand and watch the soup cook anyway, but it's fairly quick and very good!i tasted this somewhere and didn't quite know how to start - and found it here. thanks, Holly!