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45 ml butter
1 onion, chopped
2 stalks celery, finely chopped
4 large potatoes (±750 g), peeled & diced
500 ml chicken stock
250 ml LANCEWOOD® Cultured Full Cream Buttermilk - shake well before opening
Grated LANCEWOOD® Cheddar
Fried bacon, chopped
Spring onions, chopped
Heat the butter and fry the onion and celery until soft. Add the potatoes and the stock and simmer over low heat until the potatoes are soft. Use a stick blender and blend until smooth. Stir in the buttermilk and heat through. Serve with cheese, bacon and spring onions to sprinkled on top.
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