1-In dutch oven, heat butter on medium heat. Add onions, celery and some salt (maybe about 1/2 tsp).

2-Saute vegetables, sirring often until softened and opaque. This kick starts the process.

3-Add potatoes and cover just barely with chicken stock. Bring to a simmer and cover. Cook until potatoes are tender so that a fork pierces the potato and comes out easily (about 30 minutes). Add pepper and more salt so that the liquid tastes a little salty. Remember that later the soup will be diluted with cream or milk, depending on your preference. It always needs more salt at the end. This step adds solat to the potatoes for internal flavor. Don't forget to add it here.

4-Add cream. Smash some of the potatoes to bring out some starch, make it thicker and basically be a little more rustic texture. Cook at a low simmer for another 5 minutes. Do not cook on high or you may curdle the cream/milk.

5-If thickness seems to watery, mix about 3 TBS of flour into about 2 cups of the soup liquid in a separate bowl. After thoroughly mixed, pur this slurry back into the soup slowly while mixing. Cook another 3 minutes to jusdge thickness and to cook off some of the raw flour. Remember it gets much thicker the next day.

Note- I suggest using cream or Half-N-Half (half cream and half milk) the first time to see how rich it is supposed to taste. Then lighten it if you want to watch calories by using milk or even skim milk. It is still quite good and much less fattening.Bon appetite