Cheap Comfort on a Rainy Day | Homemade Potato Soup

Today is the first day of what the forecasters are saying will be a "Noahesque" five-day rain storm. Since the current economy has cause many of us to tighten our purse strings, I thought I would share this inexpensive and oh-so-tasty soup. When I was in college I was often broke and my roommates and I would often fall back on old family recipes. One of my roommates was from Alabama and the other from Texas. They taught me to make Black-Eyed Peas with smoked Ham Hocks and Red Beans and Rice. I taught them how to make this Potato Soup. A few inexpensive ingredients make an incredibly satisfying meal that stays with you and warms you up even on nights during the winter quarter when its raining cats and dogs and you have a paper on the Odyssey due the next day.

The great thing about Potato Soup is that it can be made with just a few ingredients and, if you have a bit of extra cash on hand, you can make it at lavish as you like. So here is the basic recipe to which you can add any of the ingredients listed under "More . . ." further below.

3 large Russet potatoes, scrubbed and cut into eight pieces (you can peel the potatoes if you prefer, but they are healthier and easier if you don't)
5 Cups Water (or Milk or Chicken Broth if you have it)
3/4 Cup Chopped Onion
2 Tablespoons Vegetable Oil (or Olive Oil or Butter, which makes a wonderfully rich soup)
Salt and Pepper to taste

In a saucepan, sautee the onion in the oil or butter over moderate heat until it is softened and translucent. Add the peeled and chopped potatoes and the water (or milk or chicken broth). Simmer mixture covered for 15 to 20 minutes or until the potatoes are very tender. Season the soup with salt and pepper.

More . . .

Carrots - 3 sliced thinly, add in while cooking the onion.
Celery - 2 stalks sliced thinly, add in while cooking the onion.
Garlic - Sautee briefly after the onion has cooked. Burned garlic gets bitter.
Bacon (or ham) - Fry, remove from the pan and drain on several paper towels. Chop and add to the soup with the potatoes.

Toppings to try . . .
Bacon -  Crumble cooked and drained bacon on top of each serving of soup.
Croutons - Dice day-old bread in to cubes and then let it sit out for several hours to dry (or put in the oven on the lowest setting). Sautee dried cube in melted butter and/or olive oil with herbs.
Cheese - Try Monterey Jack, Gouda, Cheddar, or Asiago

Enjoy and stay warm and dry!