Ingredients

• 2  stalks celery, thinly sliced (1 cup)
• 3  Tbsp. butter
• 2  Tbsp. all-purpose flour
• 1  14-oz. can chicken or vegetable broth
• 2  cups refrigerated diced potatoes with onions (half a 1 lb. 4 oz. pkg.)
• 1-1/2  cups milk*
• 1  cup half-and-half
• 4  slices bacon, crisp-cooked and crumbled (optional)
•   Milk (optional)
•   Salt and ground black pepper

Directions

1. In a saucepan cook celery in hot butter over medium heat about 5 minutes 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 minutes or until tender. Slightly mash potatoes. Stir in milk, half-and-half, and bacon. Heat through. Add variation ingredients (see page 236); heat through. If desired, thin with additional milk. Season with salt and pepper. Makes 4 to 6 servings.

2. Seafood and Sweet and Spicy Red Pepper: Cook one red sweet pepper, seeded and chopped, and 1/4 teaspoon 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.

3. 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 cup snipped fresh basil or 2 teaspoons dried basil, crushed.

4. Chicken with peas and Carrots: Add 1 cup frozen peas and carrots; 8 oz. chicken tenders, cooked and chopped; and 1 tablespoon snipped fresh tarragon or oregano or 1 teaspoon dried tarragon or oregano, crushed.

Test Kitchen Tip: 2-1/2 cups whole milk may be substituted for the 1-1/2 cups milk and 1 cup half-and-half.