2 cans minced or chopped clams OR 2 c. grated cheddar cheese
4 c. water
4 med. potatoes, peeled & cubed (4 c.)
2 tsp. salt
1/8 tsp. pepper
8 slices bacon
1/2 c. chopped onion
2 c. milk
2 c. half & half or cream
6 tbsp. all-purpose flour
1/4 tsp. dried thyme, crushed

In a large saucepan bring 4 cups water to boiling; add potatoes. Reduce heat. Cover; simmer for 10 minutes. Add clams or cheese. Stir in salt and pepper. Simmer, covered for 10 more minutes.

Meanwhile, cook bacon until crisp. Drain bacon, reserving 4 tablespoons of the drippings; crumble bacon. Cook onion in drippings until tender. Blend 1 cup of the milk into the flour; stir into soup, along with bacon, onion mixture, thyme, half & half or cream and remaining milk. Cook and stir until bubbly; cook 1 minute more. Serves 8.