Blair Hill Inn’s Garlicky Buttermilk Potato Soup 

4 tablespoons butter
3 tablespoons olive oil
6 cloves garlic, 3 minced, 3 whole
large onion, diced
teaspoon thyme leaves
teaspoon cayenne
4 cups chicken stock/broth
3 large peeled russet potatoes
1 cups buttermilk
salt and pepper
splash of cream
4 slices cooked bacon, chopped
chives, chopped for garnish

Heat butter and oil in large soup pot. Saut onion and garlic until fragrant and soft, about 2 minutes. Add chicken stock, thyme, cayenne, and potato. Bring to a simmer, let cook for 1 hour, checking and adding water as needed to keep from sticking to the bottom. Once potatoes are fully cooked, let the soup mixture cool a bit then puree the soup. Remember that pureing hot liquids is very dangerous. Add buttermilk and season liberally with salt and pepper. To serve, crumble bacon and chopped chives over the top of the soup.