Potato Soup

This is relatively cheap and very fast to make. If you get the potatoes on sale, you can double the recipe and eat it two or three or even four days in a row, providing you can get the family to put up with that. There's protein in the milk and vitamins in the veggies, so it's even kind of healthy. I can't say kids like it a lot, but it you make it with popovers, they'll put up with it.

Ingredients:

One potato per person eating & one for the pot (I usually use at least six)

Two onions

Two stalks celery

A carrot or two

Some oil  (bacon grease is best, but whatever you have)

One cup (or more) of milk

Salt, pepper

Cut up the onion, celery, and carrots.  You can grate them if you like -- this makes the soup even better. Cook them in the oil over a low heat while you peel and dice the potatoes.

Add five or six cups of water (if you're using six potatoes) to the vegetables, and add cut-up potatoes.

Boil until soft – about 20 minutes. 

Take out about half of the potatoes and mash up (you can also run it through a blender or cream with an immersion blender if you have one – you want a nice smooth puree here).  

Return to pot, stir in.  Add pepper and salt to taste.  

When you’re ready to eat, add the milk and heat until hot.

Service with garlic bread or toast or popovers. (Kids really like the popover option, but popovers require milk and eggs, so that's pricey.)