This rustic dish is what I make when I need something warm and soothing in my stomach. No need to be finicky with the knife skills. Just do some hectic chopping and then idly read a book while your soup simmers. The long cooking time is what makes this dish thick, no pureeing or extra dish-washing required.

2 tbsp butter
1 onion, of any sort, diced.
4 ribs of celery, diced.
8-10 russet potatoes, depending on size. Peel and cut into rough rounds about 1/4" thick. 
2 tbsp flour
chicken stock or water
2 cups melty cheese of choice, grated or cut into little cubes. Sharp cheddar always works, but I use whatever I have on hand.
3 cups milk 
white pepper, salt
*hit of white wine or beer or what have you... opt.

Toss the butter into the hot pan, and sweat the onions and celery with a hit of salt. When the vegetables are soft, add the potatoes. Sprinkle the flour on top and turn till coated. The ingredients should fill up about half a 5 quart stockpot by this point. Add stock until the potatoes are covered, then bring to a boil. Cook uncovered until potatoes are tender and break apart easily, 30 minutes minimum.  At a low temp, add cheese (*and what have you) and stir till just melted. Pour in milk and heat through, making sure not to let it boil and curdle. Season with white pepper and salt.