Add the olive oil to a large stockpot or Dutch oven. Heat the olive oil over medium heat for a minute or two. Add the potatoes and sauté for seven minutes, stirring occasionally. Add in the onion and sauté for an additional five minutes. Add all the garlic and sauté for three more minutes, stirring occasionally to prevent burning.

Turn the heat down to medium/low heat. Pour in the stock, cream, milk and wine. Bring to a boil.

Reduce heat and keep at a simmer for 1 and a half to two hours until the soup has reduced by about half.

Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, just wait until the soup cools and add it in batches to a blender and puree until smooth.

Season the soup with salt and pepper to taste and then serve.