Potato Soup - Submitted by Angelia

Potato Soup
6-8 large potatoes
1 onion
1/3 cup of cornmeal
1 can carnation milk
2 tbsp of butter

Cube potatoes and place in large pot.  Cover potatoes with water until it reaches 1-2 inches above potatoes.  Season with salt.  Add butter.  Cook potatoes until tender.  Add milk and diced onions.  Season with pepper and garlic powder.  Bring back to a boil and then lower heat.  In a small bowl or cup add cornmeal.  Add small amount of milk to cornmeal until it has a medium consistency.  Pour cornmeal mixture in pot and stir.  Let simmer about 20 minutes and soup will thicken.  Serve with fried cornbread.

This recipe has been cooked by my mother, grandmother, great grandmother and now me.  It serves as a great meal for cold or rainy days.  The recipe is flexible so you can add more or less butter and can also adjust the consistency of the soup by putting more or less of the cornmeal mixture, more making it thicker.  You can also add an additional vegetable or vegetables even though I have always just kept it as is.  I hope you enjoy this soup as much as me, my family and friends have.