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 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 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 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.

Absolutely delicious - a real crowd pleaser!

This was really good, and pretty easy to make. You definitely want to puree this before eating, otherwise the soup can be rather watery. It was very garlicky, which I like, I let me co-worker try a spoonful and the garlic almost knocked her over.

I have been looking for a garlic soup recipe that tasted like some I had in New Orleans. This was it. It was not difficult to make and tasted heavenly. Not too strong but that depends on what type of garlic you use. My family and coworkers loved it. The extra time it takes to make this soup is worth it.

Cleaning the garlic takes a long, long time, and even though I love garlic, this soup tasted too strongly of garlic. It is definitely not worth the time you have to invest in making this soup.

Wonderful mellow flavour!