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In a very heavy soup or stew pot, heat the butter and sauté the onions and celery, until the onions are clear and the celery is tender. Stir in the minced garlic.
Stir in the potatoes, then season with salt, pepper and thyme. Cook the potatoes until they begin to brown.
Pour in the broth and cook the vegetables until the potatoes are tender about 20 minutes. After the potatoes are tender, with a potato masher, mash the potatoes until they are in very tiny pieces.
In a small mixing jar, mix the flour and milk until the flour is dissolved, then pour the milk mixture into the soup. Stir very well and it will thicken just a bit.
Continue to cook the soup on low for about 20 minutes. Adjust the seasons to your taste.
Optional Garnish: Bacon Bits, Fresh Onion, chopped and shredded cheddar cheese.