Poor Man's Potato Soup

This was a recipe my mom whipped up when I was a kid. No money for food that week, so she had to use what she had. This recipe could not be more basic and is a great jumping off point to add things and make it your own. Our family eats it with monteray jack cheese and fresh tomatoes thrown in just before serving, because that's what my mom had in the fridge the day she first made this. The melty cheese and cold tomatoes are an amazing compliment to this soup. Try it!

This recipe is incredibly easy to scale. Halving it gives plenty to feed a family of 4. It's incredibly filling. Doubling it feeds a crowd without much additional work. Leftovers will thicken, so additional liquid may be needed when reheating.

Poor Man's Potato Soup
from Linda M.

5 lbs red potatoes
32 oz chicken broth (or vegetable stock to make it vegetarian)
2 Tbsp butter or margarine
2 Tbsp flour
2 cups milk

Wash and cut up potatoes into 1 inch chunks, leaving skins on. In large pot, add potatoes and chicken broth. Add enough water to completely cover the potatoes. Boil until potatoes fall apart when poked with a fork. Remove from heat. Once cooled slightly, blend potatoes into the liquid using a hand mixer. Leave it a bit chunky for texture. In a medium saucepan, melt the butter. Whisk the flour into the butter and stir over low heat until slightly browned. Whisk in milk and continue to stir over medium heat until just beginning to boil. Remove from heat and add to the potatoes. Add water or chicken broth if more liquid is needed.