I've been making potato soup for years. It's easy, cheap, and filling. Tonight, however, I took a different approach.

We're kinda short on groceries right now, so I really wasn't sure how this was gonna turn out. But with how varied it is from my original soup, it turned out pretty good actually.

First, cut your potatoes into chunks. I used red skin but use whichever you prefer. I also skinned mine really well, but some skin would be fine. Boil til they're pretty fork-tender. Drain, but save the water! You'll use it in a bit.

Dice up some onion pretty fine. Sauté it and some minced garlic in a little veggie oil. I also added some bacon fat drippings to this because more flavor, why not? Once your onions are slightly translucent, sprinkle in a little flour. This was completely different, never did this with my soup before but it works. The flour mixed with the oil/grease will create a roux. Now stir in your potato water. You'll probably have to add more depending on how much water you had left after boiling. Mix your shredded cheese and bacon bits (both optional) into your base. Mash your potatoes since by now they're cooled. I mashed mine pretty well but you can leave it as chunky as you like. Mix your potatoes into your base.

Mix well, then season. I did black pepper, Cajun/Creole seasoning, beef and chicken bullion powder, a little bit of salt, juice from minced garlic (jarred), hot sauce. I also did a dollop of French onion dip (it's just seasoned sour cream, try it in place of regular sour cream on your baked potato sometime). Add extra dollop sour cream/French onion dip, sprinkle cheese, and bacon bits once served (optional).

I have never made potato soup without milk or butter, so I was pleasantly surprised with how well this turned out.