POTATO SOUP/CLAM CHOWDER

I made a lot of different soups at the deli but I think Clam Chowder may have been the favorite. This potato soup is made the same way only without clams. It's not fancy and comes out very thick sometimes but you can always adjust the milk. Ron prefers it without the celery. 

1 lb. bacon, diced
1 large onion (2cups), diced
1 cup celery, diced
10 lbs potatoes, peeled and diced
8  cups chicken broth
1 quart heavy cream
White pepper
1 stick butter

In an 8 qt pot, put diced potatoes and chicken broth just to cover (add a little water if potatoes aren't covered).  Cook until potatoes are very fork tender. 

Brown bacon until crisp. Remove from pan. Add onion and celery to bacon grease and cook until translucent, drain grease and add to potatoes. Add cream and white pepper. 

Put in bacon bits if desired. If soup appear too thin, add some potatoes buds to thicken. If too thick add a bit more milk.  Stir in butter and let sit, covered, for awhile before eating, salt and pepper to taste (or refrigerate and reheat later).  Serves maybe 16

If you want clam chowder add a large #10 can of clams and its juice. (I don’t put celery in clam chowder. Hold back a couple cups of broth, then adjust liquid) 

You can leave the bacon out if you'd like.  Sauté the onions in the butter. Finish as above.