INGREDIENTS
- 2 stalks celery, thinly sliced (1 cups)
- 3 tbsp. butter
- 2 tbsp flour (I use cornstarch)
- 1 14 oz. can chicken or veggie broth
- 2 cups refrigerated diced potatoes with onion (1/2 a 1lb 4oz pkg)
- 1 1/2 c. milk
- 1 c. half and half
- 4 slices bacon, cooked and crumbled (optional)
- salt and pepper
INSTRUCTIONS
- In saucepan cook celery in hot butter over med heat about 5 min. or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 min. or until tender. Slightly mash potatoes. Stir in milk, half and half and bacon. Heat through. Add variation ingredients; heat through. If desired, thin with additional milk. Season with salt and pepper. Makes 4 to 6 servings.
- 2 1/2 c. whole milk may be substituted for the milk/half and half.
VARIATIONS
Seafood and Sweet and Spicy Red Pepper
Cook one red sweet pepper, seeded and chopped, and 1/4 tea. crushed red pepper, if desired, with the celery. Add 8 oz. poached, grilled or steamed salmon or tuna, cut into bite-size pieces, with the bacon.
Crab, Artichoke, and Basil
Add 12 oz. lump crab meat, drained, flaked and cartilage removed; one 13.75 oz. can artichoke hearts, drained and coarsely chopped; and 1/3 c. snipped fresh basil or 2 tea. dried basil, crushed.
Chicken With Peas and Carrots
Add 1 cup frozen peas and carrots; 8oz. chicken tenders, cooked and chopped; 8 oz. chicken tenders, cooked and chopped; and 1 tbls. snipped fresh tarragon or oregano or 1 tea dried tarragon or oregano, crushed.