Place 2 tablespoons of chicken stock in a medium saucepan. Over medium-low heat, cook and stir onion and garlic powders, garlic clove, and chopped onion into the stock. Cook until onion and garlic are soft, about 5 minutes. Pour in remaining stock and ¾ cup of the milk. Add butter and whisk in salt and pepper. Bring mixture to a boil, reduce heat, and simmer for 1 to 2 minutes.
Whisk together remaining 1 cup milk and flour until smooth, then whisk this milk and flour mixture into the hot stock mixture. Whisk continuously to avoid lumps – until soup comes almost to a boil and thickens. Use thick for casseroles. For soup, thin with equal parts milk and chicken stock.
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