Preparation:
Put three cups of stock into a small saucepan and boil the peeled garlic for 15 min, or until soft.

Remove garlic and with a low temperature reduce the stock to a concentrate.

In another saucepan, melt the butter and sauté onions until soft.

Add the remainder of the stock and potatoes to onions and cook until soft.

Once the potatoes are cooled puree the potatoes then return to head adding the garlic and broth concentrate.

Stir in milk, cream, and salt and pepper, to taste.

Serve and garnish with parmesan cheese and parsley if available.