Potato Soup

My home work was to make something for dinner. I had to help make dinner and write the recipe out. I chose clam chowder. We did not make clam chowder because Mom and I could not find clams. Here is the recipe we used.

6 tbsp (90 g.) butter, divided
300 g. diced bacon
1 cup yellow onions
1 cup diced celery
1 cup diced carrots
2 cups diced potatoes
1/2 tsp thyme
1 tsp salt
1/2 tsp pepper
2 cups chicken stock
1/4 cup flour
2 cups milk

Cook the bacon in your stockpot. Our bacon didn't have enough fat so we added 2 tbsp of the butter. remove bacon to paper towels. Cook onions on medium-low heat for 10 minutes. Add the celery, carrots, potatoes, and spices and cook for 10 more minutes. Add the chicken stock, bring to a boil, then let it simmer until the vegetables are tender, about 20 minutes. In a small pot, melt the 4 tbsp butter and whisk in the flour. cook over vary low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the big pot. Simmer a few minutes until the broth is thick. Add the milk and half the bacon and cook until the soup is warm again. Salt and pepper to taste. Serve hot.