Potato Soup (Clam Chowder)
• Chop 5-6 russet potatoes into 1 inch or less cubes
• Dice ½ brown onion
• Dump potatoes and onion into a large pot
• Barely cover with salted water and boil until soft.
• When potatoes are soft drain most of water off.
• Cover potatoes with milk and cream (if desired)
• Add about 4 tablespoons butter to pot.
• Cook on low until thickens a little.
Serve with garnishes- cheddar cheese, clams, bacon