Potato Chowder

Potato Chowder
8 to 10 Potatoes, peeled and diced
1/4 diced onions
3 celery stalks diced small
3 cloves minced garlic
1/2 tsp each of salt and pepper
2 Tbsp coconut oil
2 cans chicken stock or one of the cartons
2 c. heavy whipping cream
1 tsp dill
2 Tbsp cornstarch
green onions
shredded cheese
crumbled bacon

Prepare potatoes and set aside. Melt oil in big stock pot and add onions and celery.  Saute for a few minutes and add garlic, salt and pepper.  Cook and stir until celery and onion are soft.  Now throw potatoes in and stir it a few times and cover with chicken stock(sometimes I add a bit more salt here.)  Stir the potatoes around and add a little bit of water if potatoes are still sticking out, not too much though we don't want it soupy.  Cook and stir until potatoes are tender.  At this point I took a potato smasher and smashed a little bit of the potatoes, I like big and little chunks.  You could also remove some and use a blender, but I think it would make the pieces to small.  Now add the cream and dill and taste it, it may need more salt.  If it is soupy or runny you should now do the corn starch.  In a small bowl put your corn starch in and add small amounts of water stirring until it is thick and pasty, it will be hard to stir(we don't want to add extra liquid!)  I add it slowly and stir with a whisk.  It shouldn't take long for it to start to thicken up.  Garnish with green onions, cheese and bacon.  I really guessed on the amounts because I just throw things in taste and adjust.