How to Make Old Fashioned Potato Soup/Pantry Staple Meal That Feeds a Family of 4 for Under $5

Preheat the oven to 450°F and grease a pan, placing it in a cold oven to heat up.

In a bowl, combine 1 cup of cornmeal mix, a few tablespoons of avocado oil, 1 egg, and buttermilk until the desired consistency is reached.

Add a little bit of mayonnaise to the mixture for softness, as suggested by the creator's aunt.

Chop old wrinkly potatoes into bite-sized pieces, ensuring they are not too small to avoid becoming mushy.

Chop up an onion and add it to the potatoes.

In a pot, add the chopped potatoes and onions, then cover with water.

Season the mixture with about 1 teaspoon of salt, black pepper, and possibly seasoning salt, adjusting to taste.

Cook the potatoes until they are fork tender.

Add a little bit of butter to the soup and let it melt into the broth.

To thicken the soup, mix cornstarch with cold heavy cream (or milk) and add it to the soup, ensuring the mixture is cold to prevent clumping.

Taste the soup and adjust seasoning as needed, noting that potatoes require a good amount of salt.

Serve the soup with buttered cornbread.

Equipment Needed

Spice Level: