Sassy: I use all kinds of recipes, a lot of them on little cards w/ illegible writing and smudy stains. A standby is the soup cookbook by Crescent Dragonwagon.
For fellow spud fans: Duchess Potato Soup
Put 6 cups chicken stock, 2 medium (peeled and chunked) potatoes, 2 medium carrots (ditto) and 1 small onion (ditto) in large stock pot. Cover and cook @ 30 min. or until veggies are tender. Run through blender in small batches.
Add 1 tsp salt, 1/2 tsp. chervil, 1/2 tsp. pepper, and 1/4 tsp onion salt. Then add 1 cup either evaporated milk or cream and 1/4 cup cheddar cheese spread. Heat it, but don’t boil.
It’s easy, fast and pure comfort food.