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I peeled and cubed the potatoes. In a large stainless steel pot, I sauteed onion, garlic and carrot in a small amount of peanut oil. Then added 4 cups of chicken stock and cooked till potatoes where tender. Added one can of evaporated milk and 1/2 to 1 cup of buttermilk, 6 T. of butter, salt and pepper.
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