Potato Soup
A recipe from the Sneaky Kitchen
1 medium onion
5 or 6 tbsp. butter  
2 or 3 large potatoes
1 medium carrot
1 tsp. caraway seed  
1 - 2 tsp. salt
1 1/2 C. water
3 1/2 C. milk
freshly ground black pepper to taste

Melt butter on med-high heat in a heavy pan. Add onion & caraway seed. Sauté until soft but not browned. Peel & dice potatoes in about 1/2" to 3/4" cubes. Add to onions, with caraway seed, salt & water. Scrub or scrape carrot; grate or finely shred. Add to potatoes. Bring to a boil on high heat; cover & turn to med. heat. Cook until potatoes are very tender. Check often to be sure it's not sticking. Add milk & black pepper. Bring almost to a boil; cover & turn heat low. Simmer, do NOT boil, for 20 to 30 min.  Taste & correct salt & pepper if needed.

For more consistency, remove about 1/2 C. potato, mash fine & stir back into soup, or add a Tbsp. or 2 of potato flakes, stirring well. Flavor is best with real butter. You can use margarine or healthier oil, but don't expect the same taste. You may substitute fennel seed, dill seed, or chopped or dried dill for the caraway. If you use 1% or skim milk, the flavor suffers, but you can improve it by adding a little canned evaporated milk after its finished.