1/2 stick butter
1 med. size onion
4 stalks celery
5 med. potatoes
Salt
1 pt. half & half
2 tbsp. flour or 1 1/2 tbsp. cornstarch

Saute onion and celery in butter in Dutch oven. Peel potatoes and dice them, put in Dutch oven. Cover potatoes, celery and onion with just enough water to cover. Boil until potatoes are tender. Put flour in small bowl or cup, slowly add broth to flour to make a thin paste or gravy, add to potatoes. Cook about 5 minutes on medium heat. Add half & half; rinse carton with milk - about 1/2 carton. Cook until it thickens slightly. Stir often - milk will scorch.

This is also good with a can of Cheddar Cheese Soup, or a package of dry cheese sauce mixture. Add just before half & half.