This is a vegetarian potato soup, unless you go a step further and add kielbasi. I got the recipe from an old newspaper clipping my mom saved. I added cheese and hot sauce. My mother and daughter ate it without meat, and I found some kielbasi in the fridge, which went with it extraordinarily well. Om nom nom. Makes 3-4 quarts.
1. Put the onion, celery, garlic, potatoes, salt, pepper, and celery seed into a soup pot (about 5-6 qt size) with a quart of water and bring to a boil. Reduce heat, cover, and simmer until everything is very soft - about 45 minutes. Remove from heat and puree with an immersion blender, leaving some chunks for texture. Add the butter, hot sauce and milk, and heat until butter melts, then add cheese and stir as it melts in. Do not boil. Taste and add salt and pepper if needed. You can serve the soup now for vegetarian eaters.
2. For omnivores: Slice and brown the kielbasi in a skillet, then add to soup bowls and ladle in soup. Garnish with a spinkle of cheddar, some cracked pepper, and some chives if you have them.