Melt butter in 4-quart saucepan. Add garlic, onion and celery; cook until onions are tender (20 minutes.)
Add potatoes, broth and milk; bring just to a boil. Add black pepper and herbs; simmer 25 minutes.
Remove half of soup mixture and puree it; then add back to remaining portion. Add vermouth and shrimp. Bring mixture just to a boil and simmer for 5 minutes.
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