KP's Potato Soup Recipe

Ingredients:

• 4-6 Medium to large potatoes (depends on serving)
• 1 Small or medium onion (depends on serving)
• 2-4 Stalks of celery (depends on serving or personal taste)
• Carrots (optional, and personally over power the flavor
• Water
• Milk
• Salt
• Pepper
• Flour
• Butter or Margarine

Method:

1. Wash then Peel (optional) potatoes and chop into bite sized pieces and place in a pot with 2-3 cups of water. Wash and chop the celery to choice size and add to the pot, and finally peel and chop all or half the onion and add to pot. Add a *tablespoon of salt to the water and vegetables and boil/simmer until fork tender.
2. Once vegetables are ready, strain the liquid into another bowl or measuring cup and measure out 1 1/2 - 2 cups of the liquid left. Then add enough milk to make another 1/2 - 1 cup of liquid. Re-add to the vegetables in the pot and set to a low simmer with salt and pepper for flavor.
3. While the vegetables are simmering, begin the thickener which just consists of butter, flour and milk. Add 1 or 2 table spoons of butter/margarine (depending on serving size) to a small saucepan and melt. Add 1/4 - 1/2 cup of milk and stir together then add spoonfuls of flour little by little under the heat starts to thicken the mixture. Once the mixture is thick enough to be a sauce but not too thick as to be a clumpy mess add to the simmering veggies and stir in.
4. Add more salt and pepper or whatever spices you feel could make it better, let simmer for a few more minutes tasting it if you wish. Bacon bits and grated cheddar cheese are totally optional but good, yo.
5. (Optional) But if you like, you can take a can or 2 of diced clams (saving the juice) to turn the entire thing into clam chowder. I have yet to try this but someone did for me and told me it was good.

Note: Table spoon in this recipe refers to a normal spoon you would eat with.