In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bullion and bring to a boil.

Reduce heat, cover and simmer 20-25 minutes or until potatoes are tender. Cool slightly.

Place potato mixture in a blender and purée. (*mixer works just as well)

In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk and bring to a boil, boiling for 2 minutes.

Return potatoes to pan and heat thoroughly. Serve warm, garnishing with sour cream, bacon, cheese and chives if desired.