Celery Potato Soup

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3 Tablespoons (45 ml) vegetable or olive oil

1 pound (454 g) chopped celery

½ cup (80 g) chopped onion

2½ cups (600 ml) vegetable stock

1 cup (240 ml) low fat buttermilk

2 (450 g) medium Russet potatoes, cooked and quartered

3 garlic cloves, roasted, peeled

Salt and freshly ground black pepper, to taste