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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Just add clams for a quick change Ingredients:
2 stalks celery, thinly sliced (about one cup) |
3 tablespoons butter |
2 tablespoons all-purpose flour |
1 (14 ounce) can chicken broth |
2 cups diced potatoes (1/2 inch square pieces) |
1/2 cup diced onion |
1 1/2 cups milk (*) |
1 cup half-and-half (whole milk may be substituted for the 1 1/2 cups milk and 1 cup half-and-half) |
4 slices bacon, crisp-cooked and crumbled (optional) |
milk (optional) |
salt and pepper |
Directions:
1. In a saucepan sauté celery in butter over medium heat until tender (about 5 minutes).
2. Stir in flour until combined. Stir in broth, bring to a boil, stirring constantly. Add potatoes: return to boil, reduce heat: simmer, uncovered, 15 minutes or until tender. Slightly mash potatoes then stir in milk, half and half, and bacon. Heat throughly.
3. If desired thin with additional milk.
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