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To serve:
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.
To serve:
Sprinkle the bacon and spring onions on top of the soup, and serve with freshly buttered bread and grated cheese.
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