New England Clam Chowder Soup

• 3 large potatoes, diced
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 1/2 c. water
• 1/2 stick butter
• 4 Tbsp. flour
• 2 c. milk
• 4 slices American or Swiss cheese
• 1 small can chopped clams

1. Cook potatoes, onion and celery in 1 1/2 cups water until tender.
2. Drain vegetables, saving 1 cup water.
3. In saucepan, melt 1/2 stick butter.
4. Add flour and stir until smooth.
5. Add 2 cups milk; stir until creamy.
6. Add 4 slices of cheese.
7. Stir until cheese is melted over medium heat.
8. Add vegetables to sauce; stir, then add clams.
9. Do not drain juice.
10. Pour clams and juice into sauce.
11. Add 1 cup water that you saved from vegetables, stirring constantly until mixture is blended to a smooth consistency. Serves 4.

potatoes, onion, celery, water, butter, flour, milk, swiss cheese, clams

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011 (may not work)