Creamy potato soup

2cups water
1 can chicken broth
3 celery ribs, cut
4 russet potato (peeled, cut)
1/4 c. Sour cream or buttermilk
1 cup milk
1/4 cup Romano cheese
2 Tablespoons butter
3 cloves of garlic, minced
Dash of allspice
Salt and pepper to taste

Bring water, broth salt, potato, celery to a boil. Simmer for 20 minutes or until the potato is tender. With a hand blender (or regular blender) puree ingredients. Add the rest of the ingredients.