Easy Southern Potato Soup Recipe

Growing up in a relatively poor area we had to stretch our food dollars to feed 7 of us. Momma would make a big pot of her potato soup using old potatoes she got from the grocer down the road. Mister Terns was the owner and a very generous man. He seemed to always be heading out the door with some "wonderfully aged food" (i.e. food that was just beyond its prime) and then would ask my brother to take care of it for him for a dime. I never knew candy and canned foods could go bad but according to Mr. Terns it did. Anyway, this is the recipe that Momma used to keep our bellies filled when we had a few more days until Daddy's next check came.

2 sticks butter or 1/2 cup bacon drippings
1/2 cup flour
1/2 stick butter (in addition to above)
4 Tbsp vegetable oil/lard
6 potatoes, peeled, cooked and cubed
2 onions, diced
6 cups milk (powder or fresh)
1 cup cheese, cubed or shredded
salt, pepper to taste

Melt 1/2 stick butter and vegetable oil/lard in a medium pan- preferably iron skillet on medium/high heat. When melted add 1 onion and cooked potato cubes. Brown the potatoes on most or all sides. Remove potatoes from pan and discard oil and onion.

Melt remaining butter/drippings over low-medium/low heat in a large pot. Add flour in small amounts while stirring constantly. Stir until lumps are gone and then add milk in small amounts as you continue to stir being careful to not add too much. Stir until thickened and then add potatoes and remaining onion. Cook over medium/low heat and stirring constantly until it bubbles.
Once it bubbles, reduce the heat and keep at a low simmer being sure to stir on occasion to avoid sticking. After 10 minutes, add cheese and stir until melted and creamy. Add salt and pepper to taste. If the soup is too think, add more milk. If too thin, then add more cheese.

Serve immediately with more shredded cheese on top.