Linda's Clam Chowder (or Potato Soup)

4- 6 1/2 oz cans of Clams, drained*

2 Cup diced Celery

2 Cups Chopped Onions

4 Cups Diced Potatoes

1 1/2 Cup Butter

1 1/2 Cup Flour

2 Quarts Half and Half+

Salt and Pepper

In a large pot, combine clams, celery, onions and potatoes. Add enough water to cover the veggies, bring to a boil, reduce heat and simmer until potatoes are tender.

In a separate large saucepan, melt butter and whisk in flour. Boil for 1 minute, stirring constantly, then slowly whisk in half and half. Continue cooking and stirring until mixture is smooth and thick then pour into veggies and clams. Mix soup to combine then add salt and pepper to taste.

I have been known to add extra veggies to this soup; I am famous for sneaking veggies in wherever I can :) Some of my favorites are carrots and corn, but use your imagination.

*We prefer to omit the clams and make Potato Soup, instead of Clam Chowder, either way, this soup is delicious!

+If you prefer not to use half and half, us can use any kind of milk you prefer, half and half just makes the soup creamier. When I don't have half and half on hand, I use whatever kind of milk is in the refrigerator and it always turns out fine, just a little thinner.