Potato and corn soup is quick to make and is very tasty. This meal was a dinner for a family of 5. The leftover was served as lunch for 3 kids.  The ingredients below yield about 7 servings of 2 cups each.

Cost of the soup: $1.35 or $0.19 per serving

If ingredients are shopped during sales, the cost would be as low as below:

$0.53 of potatoes (15 potatoes in 5 lbs. bag were on sale for $0.88 per bag), $0.33 of corn (6 ears of corn were on sale for $1. I used about 2 ears), $0.48 of eggs (a dozen of eggs was on sale for $0.48). The bone broth was free. I made it well in advance with bones collected from roasted meat. I could estimate the salt to be less than $0.01. I am not including my time, or the cost of electricity used to cook, nor the depreciation of the stove. The soup cost me as little as $1.35 because I purchased all the main ingredients on sale.

Bone broth should be made well in advance if made from scratch. When I boil egg I boil enough to cover the bottom of the pot and save some in the fridge for another meal. In this stance, I boiled 18 eggs and saved 6 in the fridge.

Ingredients:

12 eggs Hard boiled, shelled and chopped

9 Potatoes peeled, rinsed and cubed (2 potatoes per person)

1.5 Quarts Bone Broth (Homemade preferred)

1.5 Cups Sweet Corn

Salt to taste

Directions:

Add the eggs to a pot and cover with water. Bring to a boil on the stove on high heat. Reduce the heat to medium and let it boil for 5 minutes. Take off the heat.

In the meanwhile, peel the potatoes, rinse and cube. Add the potatoes to a pot (6-qt pot is preferred).

Cover the potatoes with the broth.

Cover the pot and put on the stove on high heat. Bring to a boil and reduce the heat to medium and let it boil.

Drain the eggs and cover with cool water. Remove the shell and chop them.

When the potato is soft, add the corn, and salt.

Let the soup boil for 5 minutes or so and add the eggs.

Reduce the heat and let it boil for 5 minutes and turn the heat off.

Serve the soup hot.