Potato-Clam Soup - cooking recipe

Ingredients

4 medium potatoes
2 large onions
1/2 Tbsp. salt
1/2 lb. bacon
1/4 tsp. paprika
1/2 Tbsp. parsley
1/2 tsp. celery seed
1/2 Tbsp. pepper
2 c. milk
8 oz. cream cheese
2 cans minced clams

Preparation

Dice the potatoes and onions.
Volume-wise, make 1/2 volume of onions versus the potatoes.
Cook onions in oil until there are no crunchies, then add the remainder of the spices.
Simmer for 3 1/2 minutes.
Cover the potatoes with water; boil until semi-soft. Cook the bacon until it is thoroughly done, but not crisp.
Add the onion mixture to the potato pot.
This will seem like too much for the water.
It is, so now cut the temperature down so the water is not boiling.
Add the 2 cups of milk and clams; fold in the cream cheese.
The consistency should be about right.
If it is too loose, mix some flour and water in the mixer and add to suit your personal needs.