Ingredients
1/2 lb Bacon
1 medium Onion
1 Bear Creek Creamy Potatoe Soup Mix
3 can Chopped Clams
4 medium size potatoes
1/2 lb Real Butter
8 cup Milk
1 Salt and pepper to flavor
Method
Sources
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
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Using a food processor chop bacon and onion together until minced. In large pot on medium heat, cook bacon and onion stirring often for about 5-10 minutes. Next, put 1 cube of butter in the Bacon and onion mixture. Stir quickly while butter melts. Next follow directions from Bear Creek Soup Mix, using 8 cups of milk instead of water. Using a whisk mix briskly until mixed well. Add clams, stir well. Cut up the potatoes into cubes and put into soup mixture. Stir and add last cube of real butter, continue stirring until butter is melted. Using 2-3 Tb of flour and a small amount of milk, make a rue to thicken soup to your liking. Add salt and pepper to flavor to your liking. Cook on low heat until potatoes are done, 30-45 minutes, serve with French bread.