1/4 C. (1/8 lb.) butter
1 C. minced white onion
1 C. diced (about 1/4 in.) celery
1 head garlic, cloves separated, peeled, and minced
1/4 C. all-purpose flour
1 red thin-skinned potato (about 8 oz.), peeled and diced
3 C. fat-skinned chicken broth
1 pint half-and-half
1/8 tsp. white pepper
Salt
Bacon, Croutons or Parmesan Cheese, for garnish

In a 4- to 6-quart pan over medium-low heat, melt butter. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Add the half-and-half and stir until hot. Add white pepper and salt to taste.