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Make the Fried Garlic and Aleppo Pepper Oil. In a small frying pan over medium heat, swirl the olive oil and sliced garlic until the garlic is golden, 3 to 5 minutes. Remove from the heat and stir in the Aleppo pepper. Pour into a heat-proof bowl and set aside.
Make the caramelized base. Heat the olive oil in a Dutch oven or large saucepan over medium-low heat. Add the onion and whole garlic cloves. Cook, stirring occasionally, until the onion and garlic are golden and caramelized, about 20 minutes.
Simmer the soup. Add the potatoes, stock, thyme, and a good pinch or two of salt. Increase the heat to high and bring to a boil. Then, reduce the heat back to medium-low to maintain a simmer and cook until the potatoes are tender, about 20 minutes.
Finish the soup. Remove the thyme, then use an immersion blender to blend until creamy. Or, transfer to a blender, working in batches with the steam cap off, then return to the pan. Stir in the milk, adding more to your preferred consistency. Taste and adjust the seasoning.
Serve the soup. Ladle the soup into bowls. Garnish with the fried garlic and Aleppo pepper oil and fresh thyme leaves.