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I took my brother Mike's recipe and then added my own spin to it.
Start with a couple of cans of chicken broth. Chop 1 yellow or white onion, 4 stocks of celery and 2 to 4 cloves of garlic, depending on how much you like garlic. Place all chopped vegetables in the pot with the chicken broth and simmer for about 15 minutes. Then cut 6 to 8 potatoes. I used red, russets and then the fingerling potatoes. You may need to add another can of broth. At this time I add a few drops of liquid smoke. Bring to boil then simmer till potatoes are tender. Add one small carton of half and half and one 1/2 gallon whole milk. I put about two tablespoons of flour to about 1/2 cup of cup and make a paste and slowly add to the soup to thicken. Let this simmer for at least 15 to 20 minutes. Stirring several times so that it does not scorch. Ladle into bowls, at this time you can add crumbled bacon, croutons or cheese if desired.

Enjoy