Cooking Louisiana  -  Potato Soup
Potato Soup was a meal served during the Lenten season. Potato Soup was also served years ago when the funds were low and salt pork and potatoes were just about the most abundant foods.

You can do much more than that stated below, but, this is the old recipe to the best of my memory. My dad used to love this simple dish.

4 - 5 med. potatoes
2 tbs. blond roux (some leave it out)
1 med-small onion chopped
handful of scallions chopped
2" x 2" piece of salt meat
salt and pepper

Make the roux and throw in onions. Cut the salt meat in bite sized pieces and add to onions. Sauté on medium fire until onions wilt. Cut potatoes in large pieces (leave the peelings on if they're fresh). Add potatoes, sprinkle a little salt and pepper and cover with water. Boil until potatoes are fork tender. Add scallions and more salt an pepper to taste.