In a large saucepan or pot, bring the chicken broth, cubed potatoes, celery and onion to the boil. Once boiling, reduce heat slightly and cook until the potatoes are soft.

In a second saucepan, melt butter and combine with flour over medium heat until a golden brown paste has formed; this is referred to as a roux and acts as a thickening agent in soups, stews, curries, etc.

While stirring constantly, pour the potato mixture into the saucepan containing the roux, mixing until well combined. Add the remaining ingredients. Simmer until creamy, about 30 minutes.

Add desired toppings and serve.