Roast your garlic by cutting off the top to expose the tops of the bulbs, and pouring a little olive oil over top. Wrap up in tinfoil and bake at 350 for 30-45 min. until bulbs are soft. Set aside to cool. Once cool, squeeze the roasted bulbs out of their papery skins. Set aside.

In a large dutch oven or pot, heat oil and sauté the chopped onion until softened.

Add the cubed potatoes, bay leaf, chicken stock, and roasted garlic to the onions and bring to a boil.

Reduce heat and simmer at a medium heat for 15-20 min. until the potatoes are soft and fully cooked.

Remove the bay leaf and puree the soup with an immersion blender.

Add buttermilk, and season with salt and pepper, heat to serving temperature over a low heat to avoid the buttermilk curdling.