When Aunt Jenny visited Arly during the winter, when we were also living in Missoula, she would come to my house, and I would cook this soup for our lunch because she really liked it.

Dice three or four slices of bacon and chop a half an onion in small pieces and brown in a two-quart kettle.

Add one or two potatoes which have been peeled and cut into small chunks, one chopped carrot, and a stalk of celery that has been sliced.

Add enough water or chicken broth to cover, and season with a bay leaf and some salt and pepper.

Simmer slowly until potatoes are well done.

Smash with a potato masher.

Add milk or half-and-half to thickness you prefer.

Heat, but don’t boil. Add a chunk of butter to each bowl before adding the soup.

Add a can of clams and you will have clam chowder.