Bring a pot of water to a boil and add potatoes. Cook for 7 minutes. Drain and set aside.
In a large saucepan on low heat, melt butter and add flour. Stir to make a paste or "roux," about 2 minutes. Add celery and onion and cook until they are soft, about 5-7 minutes. Add all other ingredients except green onions. Bring to a boil, and then simmer for 12 minutes. Stir in green onions and more crushed crackers and serve.
Very good if made the day before serving and reheated the next day.
Courtesy of Keith Neubert