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Heat the oil in a deep pot over medium-high heat.
Add the celery and onions and saute until the veggies begin to soften, about 2 minutes.
Add the potatoes and toss with a good pinch of salt.
Add the chicken stock and simmer until the potatoes soften, about 20 minutes.
Then add the milk and butter, and stir until the butter melts.
If you have an immersion blender, blend some of the soup until it's nice and creamy, leaving some potato chunks.
Alternatively, scoop out about 2 cups of the soup, blend until creamy, and transfer it back to the pot.
You can also mash a few of the potatoes with a potato masher for a chunkier texture.
After creamifying, taste and add salt and pepper if needed.
Serve simple for kids with shredded Cheddar and chives, and for adults, add bacon, Cheddar, sour cream, jalapenos, and chives.