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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
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