Saute cut-up onions (1 or however many or few you like) and about 4 stalks of celery (optional) in 1 stick of butter. Add garlic (as much or as little as you like). In the meantime, cut 6 good-sized potatoes into 1/2-in. cubes, boil them in water ’til soft. Add 4 Tbsp. of flour to onions and celery until thick. Add 3 c. cream or milk (or a mixture of broth and milk) slowly to the butter-flour mixture, stirring to maintain smoothness. Cook until it thickens. Add salt and pepper. Drain potatoes. Add them to the cream mixture. Add chunks of cheese, fresh parsley, and any other herbs you enjoy.